I guess I have a DMS problem.
Seems like whenever the recipe has a significant portion of Pilsner malt, the judges always report cooked corn and DMS. I boil off 2 L/hr. It's all I can do with my stove. Boil for an hour, put in the 25' chiller coils, fit the lid on loosely, and it takes about 35 min to get down to 65F.
What's the most likely thing causing my DMS issues here? I only do half batches (10L), so 2L in an hour is a good 16% boiloff. I can't increase the boil-off rate, because I just can't have a dedicated propane burner. Is leaving on the lid on during cooling doing harm? I really don't want to leave it completely off for sanitary reasons. Should I just boil for 2 hours if I have Pilsner malt?
I should also say, I really don't taste the cooked-corn taste they mention. It's not that I don't detect this flavor though...I have had several homebrews that remind me of wet masa or tortillas.
Seems like whenever the recipe has a significant portion of Pilsner malt, the judges always report cooked corn and DMS. I boil off 2 L/hr. It's all I can do with my stove. Boil for an hour, put in the 25' chiller coils, fit the lid on loosely, and it takes about 35 min to get down to 65F.
What's the most likely thing causing my DMS issues here? I only do half batches (10L), so 2L in an hour is a good 16% boiloff. I can't increase the boil-off rate, because I just can't have a dedicated propane burner. Is leaving on the lid on during cooling doing harm? I really don't want to leave it completely off for sanitary reasons. Should I just boil for 2 hours if I have Pilsner malt?
I should also say, I really don't taste the cooked-corn taste they mention. It's not that I don't detect this flavor though...I have had several homebrews that remind me of wet masa or tortillas.