Hot answers tagged dms
I'm assuming that your recipe is all-grain from some of your previous questions, but if it is an extract recipe you probably don't need to worry since most of the DMS boiled off. A little over a month ago I made a hefe (from extract) and only had a 15 minute boil time. Neither me, nor anyone who has tasted it can detect any DMS. If it's all-grain, what ...
In the Brew Strong episode about DMS they said that pilsner extract did not need a longer boil, since the DMS would be off gassed during the process of concentrating the extract.
With the grist bill you used, there's very little chance of DMS. Even with pils malt, a long boil is not always needed to prevent DMS. There's more chance of DMS the lighter your malt is. I've found that vigor of boil is at least as important as length of boil. I do a very vigorous boil and I can't recall ever having goteen DMS with a 60 min. boil.
According to this study, the use of nitrogen fertiliser can increase SMM levels in (malting) barley across the board. This guy seems to have the right answer though: When using all pilsener malt or pale malt, it may be advisable to boil your wort for at least 90 minutes to reduce the Dimethyl Sulfide levels. He also notes that the DMS flavour is ...
I think the heat maybe accentuated the smell. But DMS can also be from an infection. Considering that the keg was warmer, the bugs would have been in a better environment.
Well in theory you've driven off most of the SMM by the time you start chilling so the issue should be fairly minimal at that point. I usually chill with the lid off, but when I do with the lid on I can't say I've ever noticed a difference or an issue with DMS. I use pilsner quite a bit and I do a 75 minute boil when I use it.
In general, the lighter the malt the more SMM it will have.
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