Questions tagged [dms]
Dimethyl sulfide (DMS) is an organosulfur compound that is produced in the wort during the brewing process and has a characteristic disagreeable odor of cooked or creamed corn. It is a byproduct of mashing and fermentation, or bacterial contamination.
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Can you increase the pH for the boil after kettle souring?
This question's answer led me to http://www.milkthefunk.com which is a great source of information.
Since there's a few methods for making sour beer, I should mention I've been doing what some call ...
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Is there a bacteria that eats/reduces DMS?
I have done a few kettle sours and in some cases, a wild yeast or heterofermentative bacteria ferments out quite a bit of the sugars. In the past, I've used DME to bring the gravity back up for the ...
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First all-grain batch, probably a disaster.
I've been brewing with extract for 1 year with good results so I decided to move to all-grain brewing, with a Grainfather.
Last Sunday I brewed my first beer, an APA from an AG kit, but I made two ...
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Is DMS created every time you heat wort?
I've had a few experiences that lead me to suspect this. A few times I've stored a small portion of wort for priming with gyle, and each time I re-boiled the wort for a short period, 10 minutes or so, ...
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Why might DMS become more apparent toward the end of a keg?
I brewed a keg of witbier for a wedding, and when I tasted it initially, as well as at the wedding, I did not notice a prominent DMS note. I am now drinking a glass and the DMS is nearly overwhelming. ...
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Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?
I was listening to one of the recent Q&A Brew Strong podcasts and Palmer offhandedly mentioned leaving the lid of your kettle off while chilling wort to prevent condensate (with DMS in it) from ...
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Short boil and DMS
So I just had a small brewing mishap where I added too much hops. WAY too much. I somehow mistook my 2oz hop pellet bag for a 1oz bag and added 1.5ounces of chinook instead of .75 . This brought my ...
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Is DMS content relevant when using extract?
Most extract kits suggest simply dropping the extract in the bucket with some boiling water. Do extract brewers need to be concerned about DMS levels or is that taken care of in the starch conversion ...
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Which malts have the highest SMM (precurser of DMS) content?
I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition ...
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