EisBerg
Well-Known Member
I have read on HBT that the Late Extract method is fine when DMS is concerned as the process of boiling off the volatiles are already taken care of during the extract process. However, after listening to the Brewstong- DMS episode they clearly state that a 60 minute boil is still needed when using extract. They're reasoning (as I understand it) is that during the extract process the wort is brought up to boil for only about 30 minutes and then pressure added to reduce the temp at which it will boil.
I understand that Pilsner malts and others have more precursors (SMM) than does a standard 2 row but all will need to be boiled in order to rid as much DMS as possible from the wort. So if the extract process mentioned above is correct, then shouldn't you still need to boil 60-90 minutes and cool as quickly as possible to halt DMS production?
I was wondering what others who use the Late Extract method have found. I cannot say for certain that I have ever smelled or tasted DMS. Has anyone ever experienced high levels of DMS after using this method or even a 60 min. boil for that matter.
Thanks,
EB
I understand that Pilsner malts and others have more precursors (SMM) than does a standard 2 row but all will need to be boiled in order to rid as much DMS as possible from the wort. So if the extract process mentioned above is correct, then shouldn't you still need to boil 60-90 minutes and cool as quickly as possible to halt DMS production?
I was wondering what others who use the Late Extract method have found. I cannot say for certain that I have ever smelled or tasted DMS. Has anyone ever experienced high levels of DMS after using this method or even a 60 min. boil for that matter.
Thanks,
EB