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05-09-2009, 12:40 AM
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#1
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Join Date: Sep 2008
Posts: 194
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90 Minute Boil, the new 60 minute boil?
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So it seems like everything I read says to boil for 90 mins to reduce DMS. Should this be done for all beers? Are there any disadvantage to 90 minute boil in comparison to 60 minute boils? Any styles of beer not suited for 90 minute boil?
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05-09-2009, 12:55 AM
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#2
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Join Date: Jan 2009
Location: Rapid City, South Dakota
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The 90 minute boil isn't going to hurt anything in most recipes, except for maybe your propane/electric/natrual gas budget. Really, unless it's a recipe that's at high risk for DMS (most lagers, a low gravity cream or kolsch, or something with a large amount of adjuncts) I wouldn't sweat it. As a propane user, it just isn't worth the extra money on something that I've never had a problem with.
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Quote:
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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05-09-2009, 01:15 AM
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#3
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Join Date: Feb 2008
Location: Oxford, MS
Posts: 818
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Brew Strong did an episode on DMS. They basically said that all malts will have the things that cause DMS, but certain malts, like Pilsner malt (i believe) contain more of the things that cause DMS and that longer boils (90 min) will remove these precursors.
Short answer is that some malts require longer boils while most do not as long as you are doing the other things like (like chilling your wort to below a certain temp quickly to keep DMS from forming).
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05-09-2009, 01:15 AM
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#4
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Join Date: Feb 2007
Posts: 11,617
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I always boil 90 minutes, and have been creating my new recipes with 100 minute boils.
I also NO CHILL my beer so I have special interest in driving off SMM and DMS
Granted I also use all electric, so it is cheap for me to add boil time
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05-09-2009, 01:41 AM
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#5
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Join Date: Aug 2006
Location: Charlottesville, VA
Posts: 11,901
Liked 42 Times on 40 Posts
Likes Given: 1
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Quote:
Originally Posted by The Pol
I always boil 90 minutes, and have been creating my new recipes with 100 minute boils.
I also NO CHILL my beer so I have special interest in driving off SMM and DMS
Granted I also use all electric, so it is cheap for me to add boil time
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Ooooh, look at me, I'm electric, I don't chill, I'm soooo special!
 
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05-09-2009, 01:45 AM
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#6
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...My Junk is Ugly...
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Join Date: Jan 2007
Location: St. Louis, MO
Posts: 11,856
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Quote:
Originally Posted by The Pol
I also NO CHILL my beer...
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Why........? |
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05-09-2009, 01:52 AM
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#7
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Join Date: Jan 2009
Location: Rapid City, South Dakota
Posts: 2,887
Liked 27 Times on 23 Posts
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Quote:
Originally Posted by Evan!
Ooooh, look at me, I'm electric, I don't chill, I'm soooo special!
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Hahahahahahahahahaaaahaahahah.
Oh phew, I'm glad I didn't have a mouthfull of beer when I read that.
__________________
Quote:
Originally Posted by Catt22
I would never use a dead mouse in my beer. It's much better to use live ones. You could probably just steep a dead one, but live ones must be mashed. Actually, smashed and mashed would be best.
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05-09-2009, 01:58 AM
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#8
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Join Date: Feb 2007
Posts: 11,617
Liked 37 Times on 36 Posts
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Quote:
Originally Posted by BierMuncher
Why........?
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Why not??? |
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05-09-2009, 02:03 AM
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#9
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Join Date: May 2007
Location: San Diego, CA
Posts: 4,305
Liked 9 Times on 8 Posts
Likes Given: 5
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Quote:
Originally Posted by BierMuncher
Why........?
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I think he likes feeling special and different. |
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05-09-2009, 02:04 AM
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#10
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Feedback Score: 0 reviews
Join Date: Nov 2007
Location: Atlanta, GA
Posts: 892
Liked 3 Times on 3 Posts
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Quote:
Originally Posted by The Pol
Why not???
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Children... please....
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