AlexMoran

Recipes 

So my buddies and I did an AG Pale Ale today, and I thought we did everything right. But I was watching a youtube video that said when you boil AG wort you should keep the kettle lid off so things can burn off or what have you. We left ours on... is our beer going to die? (or just taste awful)

Thanks for the help

onthekeg

Recipes 

Leaving the lid off will allow more evaporation during the boil. If you had pilsner malt in the mash, it would also allow the DMS precursers to boil off. I wouldn't worry about it too much, it doesn't matter as much as some may lead you to believe.

I leave the lid off, but most of the boil kettles aren't totally open to atmosphere either. They have a chimney (for lack of a better word) at the top for vapor.

Yorg

Recipes 

If you get vegetal, canned corn, or other unpleasant sulphury flavours then taking your lid off during the boil, extending the boil to 90min when using a pils malt, and cooling the wort post boil as quickly as possible will fix it.

malkore

Recipes 

Yeah, all malted barely will produce DMS which needs to be boiled off. Pale malt just has that much more DMS potential and needs a longer boil.

it might be ok, but as stated if it tastes of cooked cabbage/vegetables...the lid use is why.
and its not going to age out.

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Malkore
Primary: English Mild
On tap: Pale Ale, Lancelot's Wheat, English Brown Ale, Steam Beer, HoovNuts IPA
Bottled: MOAM, Braggot, Raspberry Melomel, Merlot, Apfelwein, Pyment, Sweet mead, Cabernet
Gal in 2009: 27, Gal in 2010: 34, Gal in 2011: 13, Gal in 2012: 10

AlexMoran

Recipes 

bah, that stinks. Hopefully it tastes ok. otherwise I'll just have a different batch started next week. No worries. Thanks guys

WorryWort

Recipes 

+1 every malt produces DMS to some degree, and yours likely didn't boil it off. But it also isn't as big a problem as some would say (as noted above by onthekeg)

I made a bunch of extract beers that I boiled with the lid on, and while they weren't great they certainly didn't taste or smell like canned corn.

There's only one way to find out how yours will be...wait....But let us know the result PLEASE.

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In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter

Gone - so many :(

Gremlyn

Recipes 

Would Maris Otter fall under the category of high DMS producing malts?

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Bsquared

Recipes 

I think the thing is All malts have the precursors to produce DMS because it is a degradation product of amino acids that are exposed to high heat. any grain used will produce DMS at temps above 170ºF and at 212ºF the DMS will gas out. It is the level of modification that determines the amount of DMS that a grain will be able to produce. because the kilning process, uses high heat to modifies grains, that will also produce and remove DMS, it also darkens the grain. so the lighter the malt, the less modified the malt, the more you will have to worry about DMS, so the longer you should boil...With the lid off

I think Maris Otter is fairly modified, and does not produce a lot of DMS

beerkrump

Recipes 

Extracts have a lot, if not all, of the boil off by products removed already.

AlexMoran

Recipes 

Alrighty, this beer wont be bottled or ready to drink for a couple/few weeks but I'll be sure to fill you guys in. Hopefully there is no infection or any of that good stuff. Thanks for all of the help.