bandt9299

Recipes 

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

Revvy

Recipes 

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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k1v1116

Recipes 

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.

EdWort

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Chilling quickly makes a differnence too. You need to get it below 140 degrees ASAP.

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ChrisKennedy

Recipes 

DMS can be a result of a bacterial infection as well, though this is less likely than it being from the malt.

bandt9299

Recipes 

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!

Reverend JC

Recipes 

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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bandt9299

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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.

david_42

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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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yemu

Recipes 

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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