Doc Robinson
Well-Known Member
Two very similar grain bills...two very similar tastes. Before, I have described it as "a musty, dirty sock/feet, maybe sulfery, etc." kind of a thing. I was listening to Basic Brewing this morning and Chris Colby of BYO was talking about the need to boil long & hard with Pilsener malt to eradicate DMS. Biermuncher indicated the same thing in a post the other day. The two recipes were:
Biermuncher's Centennial Blonde:
81% Pale Malt (2-row) (2.0 SRM)
7% Cara-Pils/Dextrine (2.0 SRM)
6% Caramel/Crystal Malt - 10L (10.0 SRM)
6% Vienna Malt (3.5 SRM)
My own recipe:
79% Pale Malt (2 Row) US (2.0 SRM)
8% Caramel/Crystal Malt - 20L (20.0 SRM)
13% Vienna Malt (3.5 SRM)
People describe the taste as "cooked corn or cabbage". I can see that. I am VERY sensitive to DMS (if that is indeed what I am tasting)...so much so that I dumped the Centennial Blonde.
IS THIS DMS?...NO, IT'S NOT...IT'S YEAST. SEE MY LATEST POST.
Biermuncher's Centennial Blonde:
81% Pale Malt (2-row) (2.0 SRM)
7% Cara-Pils/Dextrine (2.0 SRM)
6% Caramel/Crystal Malt - 10L (10.0 SRM)
6% Vienna Malt (3.5 SRM)
My own recipe:
79% Pale Malt (2 Row) US (2.0 SRM)
8% Caramel/Crystal Malt - 20L (20.0 SRM)
13% Vienna Malt (3.5 SRM)
People describe the taste as "cooked corn or cabbage". I can see that. I am VERY sensitive to DMS (if that is indeed what I am tasting)...so much so that I dumped the Centennial Blonde.
IS THIS DMS?...NO, IT'S NOT...IT'S YEAST. SEE MY LATEST POST.