I saw that about the DMS issue, but it seems to be more prevalent when doing partial mashes or all-grain. Until I can get an upgrade to a gas stove or a stand-alone propane burner, I need to stick to using extract. I've yet to have any off-flavors using this method. My Chocolate-PB Stout took an honorable mention in a competition I entered it in.
Also, the lid isn't totally shut on my boils. I use a large paint strainer bag that fits perfectly around the rim of my kettle for easy hop removal post-boil which leaves the lid cracked open a bit. Plus everything I've made so far has included a lot of separate additions, so the lid has been off probably 50% of the boil during these additions...maybe these factors are why I haven't had any off-flavor issues?
I'm glad you informed me though, because I do have a few PM recipes using rye malt that I want to try soon. I'll definitely remove the lid for those once I reach the boiling point.
REVOLT BREWING COMPANY
Primary 1: n/a
Primary 2: n/a
Secondary 1: Port BA American Sour w/Raspberries
Secondary 2: Baltic Porter
Now On Tap: New Zealand IPA, Belgian Dark Strong w/Anise & Cinnamon, Imperial Red Ale
Upcoming Brews: Port BA American Sour w/Cherries, Doppelbock, Belgian Golden Strong, Peanut Butter Imperial Porter