My first AG last weekend was all Pilsen, I only did a 60 minute boil and it took an hour to chill it to 100 degrees. I wasn't too worried about it, until I started reading some things here over the last week about DMS particular to pilsen malt.
Is this beer going to just suck? I never smelled any creamed corn, during the boil, after the boil, or from the airlock.
Why does pilsen malt have more DMS potential than regular pale malt?
Is it really that big of a deal? There seems to be some debate, I'm not trying to stir up too much of an argument, I really just want the lowdown on it.