Rolly
Well-Known Member
I brewed a session strength saison that had mostly belgian pils malt and a little flaked wheat. I boiled for 90 minutes with no lid, and chilled rapidly with my immersion chiller. OG was 1.04 and fg after 2.5 weeks was 1.004 with wyeast 3711.
I just tasted a 2.5 week old hydrometer sample and it's got some serious canned corn flavor on the finish. I know the beer is super green, but is DMS something that the yeast will clean up and it should go away? I thought I took all the right step to get rid of this problem but it didn't work.
I just tasted a 2.5 week old hydrometer sample and it's got some serious canned corn flavor on the finish. I know the beer is super green, but is DMS something that the yeast will clean up and it should go away? I thought I took all the right step to get rid of this problem but it didn't work.