just messin- any worries about dms from slowly cooling a starter?
I could be wrong, but starters made from DME shouldn't have much DMS left, and if you cold crash, decant and just pitch the slurry that would solve that worry.
thanks and prost
DMS is also removed during fermentation, so DMS level (if there is any in DME) is taken off with CO2.
We are only 10,000 years into beer... there are thousands of years left to go!
Things are bound to change!!Brewroom with HERMS buildFermentation chamber and Keezer.. a.k.a. FermKeezer