Experiencing HUGE cooked corn flavour in a light cream ale.
The recipe had a good amount of Pilsner malt, and also a good amount of flaked corn. Also, my thermometer broke... but I didn't realize that until I had WAY over heated the mash through multiple decoction.
(So... there is a chance that the cooked corn flavour is ACTUALLY... cooked corn.)
Anyway, it's almost undrinkable, but I've read that DMS will lift out of a beer during a vigorous fermentation (as well as during the boil, of course.)
I'm thinking... to salvage the beer... maybe I should try leaving the cap off of a keg, connecting CO2 to the "out" post, and letting it rip for a bit.
Anyone ever try this?