Primary fermentation was done yesterday after 36 hours. I hit 1.019. Problem is I sensed that cooked corn smell that I've heard and read about. This is my first experience with it but I think it's DMS. Based on how it could possibly retain in the beer, I'm thinking its because my kettle isn't big enough to allow a vigorous boil while doing a full volume boil. Anyone have any experience with this? I bumped the temp up to 70 from 67, yesterday in hopes that the yeast activity would help blow off more of the aroma before I dry hop.
Controlling DMS Summary
High DMS levels are most often perceived as a problem in light lagers such as Pilsner and many German lagers
Choose a 2 row pale malt (over 6 row) as a base malt to minimize SMM (a DMS precursor)
Very pale base malts (such as pilsner malt) tend to have higher SMM levels which drives higher DMS production
Avoid using corn as an adjunct with these beers, as it can enhance the creamed corn perception
Boil your wort for 90 minutes or longer with a vigorous rolling boil
Dont cover your boil pot leave it open so the DMS can evaporate during the boil
Minimize hot wort standing time by rapidly cooling your wort after the boil
Select a yeast and correct fermentation temperature to minimize DMS production
For many lagers, DMS aroma is normal during fermentation, but it should fade with time as you lager and age the beer
This is from the beersmith blogs. Seems like the Vienna is most likely the culprit here. I work at a local brewery and the head brewer told me that when he home brews he boils the first runnings as he is sparging and collecting the second runnings. You will lose some volume so you have to adjust for that but it will help with this problem and create depth of flavor and perhaps some color developement. How did the final product turn out?
