DMS no longer an issue?

[Eoin]

http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/

Lab tests showed no significant DMS in the beers with a thirty minute boil vs a 90 minute, using best malz.

Under modified malts...that'd be an interesting exbeeriment.

[Jonnycheech]

Nice exbeeriment  nice to know you can shave 30 mins off your boil time when using Pils.

[Qs]

I'm still skeptical for undermodified pils malt.

[Eoin]

I'm still skeptical for undermodified pils malt.

I'd suspect the same actually, using Bamberger would be what would interest me...that said, even that should be better these days.

[biertourist]

We really needed the detailed malt report for that experiment- the SMM (DMS-precursor levels are SOOO important) level would tell us how much DMS there was going to be before boiling at all.

The surface area to volume ratio of the kettle is going to fairly significantly influence the ratio of DMS boil-off.  So much of the literature is focused on huge brewery scales, our surface are to volume ratios on home brewer scales are HUGELY different.  When does it actually become an issue?   -A 10 gallon batch vs. a 5 gallon batch given the same kettle geometry would have half the surface area to volume ratio; but a multi BBL commercial brewery kettle is in yet another universe.


This is the exact same reason that Hot Side Aeration is more likely to be an issue at home brew scales, than at a comercial scale where it's largely a non-issue; our practices like recirculation mash through rotating sparge arms in kettles that are open to the air are also going to introduce tons of O2.



It's good that this experiment has made clear that we need more experiments, though.


Adam