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Old 06-06-2010, 06:25 PM   #21
passedpawn
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The DMS is reduced by half every 38 minutes of boil. So, after an hour boil, it should be reduced by ~70%. Is that a negligible amouint? No idea.

I've never had noticeable DMS in any beer I made, and I use Pilsner malt a lot. Maybe it's much ado about nothing, and maybe I just have been doing things right all along and that's why it hasn't been an issue. Dunno.

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Old 06-08-2010, 12:59 AM   #22
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I've been using a cold water bath for years with my all grain batches (6 gal), I change the water about three times, and it takes about 35-40 minutes to get to pitching temps. Even with pilsner malts, no dms yet. I think this is somewhat like hot side aeration. Sounds bad, but you have to really fark with it to be noticable

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