It seems pretty standard advice around here to add ~half your extract close to the end of the boil to minimize maillard reactions and darkening. How does this affect the chemicals in extract that are responsible for DMS? I've read in a few places that you want to boil your wort for 60 min with the lid off to rid your wort of DMS.
If you add half the extract at the end, couldn't you end up with Cream Corn Ale?
If you add half the extract at the end, couldn't you end up with Cream Corn Ale?