2 row Pils and 2 row Pale ?? - Page 3

**BierMuncher** · 02-29-2008, 10:19 PM

Quote:

Originally Posted by imasickboy

Nearly all of my beers have been 60 minute boils, some even on the stovetop, so not as vigorous as it probably should be, and all have used Pils as the base malt. Not one of my beers has had a DMS problem. If you can't really go with a 90 minute, hard boil, don't sweat it too much.

I was at a competition a few months ago as a steward. I had the chance to sample dozens of entries.

I tasted at least 5 different beers that had that slight cooked corn flavor. Some of the beers had that flavor masked by hops, crystal, adjuncts, etc... But the beers that were designed to be bright and clean tasting (Kolsch, Blonde, etc...) the corn flavor really did come through.

It's only an extra 30 minutes. If you want to follow the advice and experience of the pros, give it a 90 minute boil. Give it a vigorous boil.

**AnOldUR** · 03-01-2008, 11:37 AM

Quote:

DMS...... Damnit!

I learned something today

+1 Gotta love this forum!

5# of pils in tomorrows brew. This is a good excuse to use the burner I picked up this week for an extra half hour. No matter how old you get playing with fire is always fun.

**knipknup** · 03-01-2008, 03:26 PM

I brewed two 5 gallon batches yesterday.

The first used all two-row, the second had 20% pils. Specialty grains were slightly different but both had same hopping and yeast.

I did 90 minute boils primarily because it took me that long to get equipment cleaned and ready and sparging was staggered between the two.

Maybe I got lucky with the longer boil.

On the other hand, one didn't boil as vigorously as the other.

This morning the one with pils is bubbling away, the other is not. The Pils batch also has much more cold break.

I was very impressed with my immersion wort chiller. Both batches were almost instantly cooled to around 120F and hit 80F in about 15 minutes. Gotta love that cold winter water out of the hose! Back in Sept, it took about 45 minutes with that chiller to get the batches to 80F.

denimglen · 03-01-2008, 09:34 PM

I've been tossing up between pale and pils for my next sack.

Seems pils is a little more versitile.

**AnOldUR** · 03-02-2008, 01:28 AM

Versatile may be, but what about that extra 30 minutes of boil? Better stock up on marshmallows. No reason to let all that extra flame go to waste.

**knipknup** · 03-02-2008, 03:18 PM

So I brewed two more five gallon batches this next yesterday. One used only pilsner malt as the base with a bit of flaked corn.

I planned to do 90 minute boils on both but the weather didn't cooperate and the wind was so cold/strong, my burners couldn't keep them boiling.

I settled with 60 minutes for each.

Oh well... Here's to beer...