Well I have a Lager on tap now with some serious off taste, I thought it was oxidation, but I just got some comments back from a local competition and both judges said they got a lot of DMS. Now that I have read about it I agree that DMS is my problem with this batch. From what I have read DMS is a larger problem in pilsners because of the ingredients, and also because DMS is more perceivable in a light flavored beer like a lager. I read that allowing for a strong boil and not covering the beer is the proper solution as well as proper cooling.
Here is my issue: I brew on an electric stove!
I often need at least partial coverage on my kettle to keep a boil going. Has anyone found a method for reducing DMS in situations like mine. I am thinking about a kettle lid that somehow absorbed the water vapor rather than letting it drip back in the kettle. A long boil also seems like a possibility.
Thanks
Here is my issue: I brew on an electric stove!
I often need at least partial coverage on my kettle to keep a boil going. Has anyone found a method for reducing DMS in situations like mine. I am thinking about a kettle lid that somehow absorbed the water vapor rather than letting it drip back in the kettle. A long boil also seems like a possibility.
Thanks