DMS from extracts?

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gregs765

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While I know a 90-minute boil is desirable for driving off DMS in all-grain recipes, especially with pilsener malts, do I have to worry about that when using extract (e.g., Breiss Pilsen Light LME)? Or is the DME removed during the extract-creation process?

Greg
 
I've never boiled for more than 60 mins, and a couple of times I've only just heated up the wort (before I knew better). I've also done a couple of late extract additions, and the short length of time I boiled after adding the late extract hasn't been detrimental to my beer at all.
 
I've used pils DME many, many times in late addition brews with only 15 minutes of boil time. Never a trace of DMS.
 
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