atomicsnuffbox
Member
Hi all, new member here. I've been using this forum as a resource for a couple months now, so thanks! I'm wondering if anyone has ever tried reboiling bottled beer to get rid of DMS flavor - I looked through the wiki, the "Think you ruined your beer?" sticky for newbies, and did some google searches, and didn't find anything. I did a version of the "Who's in the Garden" Grand Cru from Papazian's book, with the following recipe:
7# Belgian Pilsen Malt
2# Flaked Red Wheat
2# Clover Honey (added 55 min into boil)
1 Oz Hallertau (60 min boil)
.5 Oz Hallertau (30 min)
.5 Oz Hallertau (5 min)
1 oz bitter orange peel
1 oz coriander
OG: 1.050
FG: 1.007
Did grain in a bag method - mashed forever because of inconsistent thermometer readings, but eventually did about 60 min at ~150 F and it took over 30 min getting up to 170 F (because of my slow glass-top stove). It then took over an hour getting up to boil, it stayed at a very slow boil for 60 minutes (no lid), then cooled over 2 hours in a shallow ice bath to pitching temp. Needless to say, this was a LONG brew night. I used Wyeast 3944 Witbeer yeast without a starter - there was vigorous activity after 8 hours.
Fermented 7 days in primary, 6 days in secondary. At bottling, I noticed an awful odor/taste of stale corn. After 5 days in the bottle, I popped one, and the nasty corn flavor was overwhelming. I'm concerned about this because the weak boil, the pilsen malt, and the long cool-down all point to high DMS. It's the exact same flavor I had in the first batch I did, which is still strongly present after over 18 months in the bottle (can't bring myself to throw it, but can't drink it either ).
So... has anyone tried reboiling an already-bottled beer, adding some malt extract/sugar, repitching yeast, and refermenting? I just bought an immersion cooler, so that variable will be better controlled at least. Any help would be appreciated!
7# Belgian Pilsen Malt
2# Flaked Red Wheat
2# Clover Honey (added 55 min into boil)
1 Oz Hallertau (60 min boil)
.5 Oz Hallertau (30 min)
.5 Oz Hallertau (5 min)
1 oz bitter orange peel
1 oz coriander
OG: 1.050
FG: 1.007
Did grain in a bag method - mashed forever because of inconsistent thermometer readings, but eventually did about 60 min at ~150 F and it took over 30 min getting up to 170 F (because of my slow glass-top stove). It then took over an hour getting up to boil, it stayed at a very slow boil for 60 minutes (no lid), then cooled over 2 hours in a shallow ice bath to pitching temp. Needless to say, this was a LONG brew night. I used Wyeast 3944 Witbeer yeast without a starter - there was vigorous activity after 8 hours.
Fermented 7 days in primary, 6 days in secondary. At bottling, I noticed an awful odor/taste of stale corn. After 5 days in the bottle, I popped one, and the nasty corn flavor was overwhelming. I'm concerned about this because the weak boil, the pilsen malt, and the long cool-down all point to high DMS. It's the exact same flavor I had in the first batch I did, which is still strongly present after over 18 months in the bottle (can't bring myself to throw it, but can't drink it either ).
So... has anyone tried reboiling an already-bottled beer, adding some malt extract/sugar, repitching yeast, and refermenting? I just bought an immersion cooler, so that variable will be better controlled at least. Any help would be appreciated!