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Old 01-30-2013, 12:24 PM   #1
mlyday
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Default Pilsner malt + winter = DMS

Ive decided that I cant user pilsner malt in any of the brews I do during the winter. This is the second winter I tried a recipe with pilsner malt in it a both turned out really bad. A lot of dms. I just cant get the boil vigorous enough to drive it out. Lesson learned. So now I have 10 gallons of "creamed corn ale".

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Old 01-30-2013, 12:31 PM   #2
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I wonder about that. I think getting rid of the dms is of course a boil but also running it long enough to boil off a % of the wort. I know in the winter my boil is not the strongest but I boil off more volume in a shorter amount of time. 90 minutes is recommended boil time for adjunct grains but during the winter I would not have much wort left after a 90 minute boil.

So I heat up a bunch of straight water and add it to the boil at the midway point. That way I get the 90 min boil and still end up with the right volumes.

Works for me anyway and my boil is just enough to achieve a good hot break

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Old 01-30-2013, 12:32 PM   #3
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You could get a bigger/more powerful burner, no? I brew using Pilsner malt in the winter and I never get any DMS, though I use a 10" banjo (KAB4) and it gets my wort to vigorous boil rather quickly. Just a thought.

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Old 01-30-2013, 12:44 PM   #4
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Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?

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Old 01-30-2013, 12:46 PM   #5
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I have a blichmann burner, but running the burner that long and that hard the tank started to freeze up and I couldnt get the heat anymore. I didnt have a second tank available.

I hear that a bigger tank shouldnt give me as much issue.

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Old 01-30-2013, 12:47 PM   #6
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Quote:
Originally Posted by Jayhem View Post
Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?
From what I have read, pilsner malt is more app to give you dms problems without a long,strong boil.
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Old 01-30-2013, 03:37 PM   #7
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Quote:
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Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?
Pilsner malt is a 6-row variety (the number of rows of kernels) and 6-row has a lot more SMS, the precursor to DMS than 2-row malts.

The object is to boil off the SMS precursors so the DMS doesn't form later.
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Old 01-30-2013, 03:58 PM   #8
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Quote:
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Pilsner malt is a 6-row variety (the number of rows of kernels) and 6-row has a lot more SMS, the precursor to DMS than 2-row malts.

The object is to boil off the SMS precursors so the DMS doesn't form later.
Yes exactly. The problem is that in the cold, my system cant handle getting a vigorous enough boil. Or in the case of this brew the tank started freezing, causing the output to be less.
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Old 01-30-2013, 03:59 PM   #9
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Im not saying this is a problem for everyone, just pointing out a fact for me and maybe others with similar equipment and in a similar climate.

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Old 01-30-2013, 06:00 PM   #10
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Yes exactly. The problem is that in the cold, my system cant handle getting a vigorous enough boil. Or in the case of this brew the tank started freezing, causing the output to be less.
I was just doing some reading on DMS and apparently DMS forms when the wort is between boiling temps and pitching temps so cooling the wort down quickly (cold break) should help minimize the formation of DMS. At least one good thing about the winter is tap water is colder which helps the wort cool quickly.

I also do full boils outside in the winter and have found that some sheets of tin formed into a circle around the base of the burn and tight up close to the kettle walls really helps the wort get maximum heat out of an undersized burner. I can boil 13 gallons nice and heavy easily with my 50,000 BTU bayou burner.
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