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My understanding is that all-malt simply means no adjuncts (sugar, corn, rice, ect) in your beer. They also say that all-malt beers are prone to DMS. They also say that dark german beers are essentially immune to DMS. Technically, aren't all german beers all-malt, due to Reinheitsgebot?

Am I missing something?

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You must have had a really stinky batch to have all these DMS questions! I've been there though, it's definitely worth talking about. – markskar Apr 15 '11 at 17:33
Haha actually no, I haven't had any of these issues yet, I just do way too much research for my own good and get curious about things. – Brian Apr 15 '11 at 23:56
up vote 3 down vote accepted

Your definition of all-malt is right, but it's incorrect to say that an all-malt beer is prone to DMS. DMS presence depends on the base grain used (as you asked in your previous question) and how the beer was brewed -- longer boils remove DMS from your beer.

Unlike pilsners, dark lagers use a higher proportion of darker grains (Munich, Vienna, etc.) in the grist. These darker malts have a lower SMM content, so less DMS is created. But these beers still have a high proportion of plisner malt, so they would be boiled for 90 minutes (or more), driving off the DMS.

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The only thing that contributes to DMS issues in the beer is poor brewing practices. The ingredients are not to blame; malt or otherwise.

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