wowbeeryum
Well-Known Member
- Joined
- Feb 27, 2012
- Messages
- 135
- Reaction score
- 3
I received the score sheet for my wit and it did really bad: 22. The check boxes indicated this wasn't to style, was lifeless, and has significant flaws. The score should probably be lower given the comments.
Anyway, the main feedback from both judges is centered around a significant presence DMS in flavor and aroma (described as corny). Additionally, there was little yeast characteristics (I probably fermented too cold, easily fixable).
The suggestion they provided was to do a 90 minute vigorous boil with pilsner malt, since the DMS is really holding me back. However, I used exactly 0 pilsner malt.
The recipe I used: http://hopville.com/recipe/1456031
When I originally set this up it said something like 12 IBUs, not sure why it's calculating to less now.
Anyway, what else can cause DMS and how can I fix it in the future?
My IPA was scored a 35 and received honorable mention, so at least I don't feel like the worst brewer in the world.
*edit*
I did not boil with the lid on at all and this doesn't appear to be in any of my other beers (I haven't made that many though and I didn't detect this myself, I'll have to go back and try it now that I have this feedback). However, I am still working on a stove top with a partial boil (3-4 gallons). My boils are not super vigorous on a continuous basis, ranging from barely boiling to pretty vigorous during the 60 minutes (I keep moving the pot to find the hottest spots). I cool in an ice bath in the sink, uncovered, and it usually takes about 30 minutes to get to pitching temps.
Anyway, the main feedback from both judges is centered around a significant presence DMS in flavor and aroma (described as corny). Additionally, there was little yeast characteristics (I probably fermented too cold, easily fixable).
The suggestion they provided was to do a 90 minute vigorous boil with pilsner malt, since the DMS is really holding me back. However, I used exactly 0 pilsner malt.
The recipe I used: http://hopville.com/recipe/1456031
When I originally set this up it said something like 12 IBUs, not sure why it's calculating to less now.
Anyway, what else can cause DMS and how can I fix it in the future?
My IPA was scored a 35 and received honorable mention, so at least I don't feel like the worst brewer in the world.
*edit*
I did not boil with the lid on at all and this doesn't appear to be in any of my other beers (I haven't made that many though and I didn't detect this myself, I'll have to go back and try it now that I have this feedback). However, I am still working on a stove top with a partial boil (3-4 gallons). My boils are not super vigorous on a continuous basis, ranging from barely boiling to pretty vigorous during the 60 minutes (I keep moving the pot to find the hottest spots). I cool in an ice bath in the sink, uncovered, and it usually takes about 30 minutes to get to pitching temps.