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Old 07-27-2008, 07:00 PM   #1
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Default All Grain Hefe=cooked corn

My first Bavarian Hefe with WL300 yeast and it tasted like corn, I thought it was great until my girlfriend said it tasted like cooked corn and then I couldn't get past it, it does and I don't like it. I've never used this yeast before.

Very basic recipe 5lb of pilsner and 5 lb of wheat 1/2 lb rice hulls 1 oz hallertau
WL300 yeast. 60 minute mash and 90 minute boil (to lessen DMS, so I thought)
Quick chill too with a pump and shirron.

I though a long boil and quick chill would eliminate any DMS problems.
Any other thoughts??? Thanks

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Old 07-27-2008, 07:09 PM   #2
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That's always been my belief as well, I boil for 90 minutes as well.....At no point did you cover your kettle did you?

How long are you bottle conditioning your beer?

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Old 07-27-2008, 07:09 PM   #3
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I dont think yeast will create a DMS flavor. a 90 minute boil should be fine, but it needs to be a vigorous boil with the lid off and good ventilation.

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Old 07-27-2008, 07:21 PM   #4
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Chilling quickly makes a differnence too. You need to get it below 140 degrees ASAP.

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Old 07-27-2008, 07:47 PM   #5
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DMS can be a result of a bacterial infection as well, though this is less likely than it being from the malt.

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Old 07-27-2008, 08:21 PM   #6
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Nope I never use a lid on my Keggle, Its has been in the bottle for 1 month, primary for 14 days and straight to the bottle for vacation. I hated to buy beer but there are alot of good ones in Maine. Although that Smuttynose IPA is incredible too!

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Old 07-27-2008, 09:58 PM   #7
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Pilsner malt is notorious for DMS which causes the cooked corn flavor. To avoid this in the future do a 90 min boil evey time you use that grain.

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Old 07-27-2008, 10:30 PM   #8
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I always do 90 minute boils with pilsner malt. And have never had this happen, oh well someone will like it.

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Old 07-28-2008, 04:06 AM   #9
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DMS is produced throughout the boil, but it also boils off. A longer boil will lower the production rate because there is less S-methyl-methionine left. Won't eliminate it completely.

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Old 01-15-2009, 01:51 PM   #10
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I also heard that too vigorous boil (15%/hour boil-off or more) can create DMS. The "perfect" boil-off is about 8-10%/hour.

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