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Old 11-09-2011, 09:24 PM   #1
Pogopunx82
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I brewed a BW a month ago using a 50/50 Pilnser/wheat grain bill. I did the 15 minute boil. Using pilsner malt I usually do a 90 minute. Should I be worried about large amounts of DMS because of the boil. If there is any is there a way to clean it up. I used only lacto no yeast. Anybody do the 15 minute boil instead of the no boil.

 
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Old 11-10-2011, 04:42 AM   #2
dwarven_stout
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I do no-boil on mine, and have not had DMS issues. (I'm still trying to get them sour enough, though). I don't know if the lacto naturally cleans up DMS, or if modern malt is just that much better than it used to be.
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Old 11-10-2011, 04:58 AM   #3
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15 minute here. Made this twice. No problem at all.
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Old 11-10-2011, 07:29 AM   #4
pdxal
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You probably want some yeast in there too, but I've had no issues with Diacetyl with Berliner Weisse beers. Of course, maybe the sour is covering up the butterscotch...

 
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Old 11-10-2011, 02:15 PM   #5
neut2004
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I would expect the long conditioning period would resolve any dms issues.

 
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Old 11-10-2011, 02:50 PM   #6
Pogopunx82
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Alright, I've also heard co2 hooked up to the "out" lock and letting it bubble with the relief valve open will clean it out. Also why should I add some yeast and if theres a good reason if its already below .010 would adding any do anything?

 
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Old 11-10-2011, 03:05 PM   #7
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https://beersensoryscience.wordpress.com/tag/smm/

Check it out. Yeast has almost nothing to do with S-methyl methionine -> dimethel sulfide conversion or dissipation.
(edit: OK, technically it does dissipate some via scrubbing action from co2 production but not from the yeast itself or aging)

 
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Old 11-10-2011, 05:05 PM   #8
Pogopunx82
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What I meant to say was, whats the difference between an all lacto berliner and a yeast/lacto berliner.

 
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Old 11-10-2011, 06:23 PM   #9
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Mash hop and 15 min boil on my last Berliner Weisse with no traces of DMS. I pitched Lactobacillus Delbruckei and let that work for 72 hours before pitching a packet of S-04.

Quote:
Originally Posted by neut2004 View Post
I would expect the long conditioning period would resolve any dms issues.
Long conditioning with a Berliner Weisse? I let mine go a month in the primary and 2 weeks in the bottle. On the other hand I have a Flanders Red that will be in the fermenter for at least 18moz.
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Old 11-10-2011, 09:16 PM   #10
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Quote:
Originally Posted by Pogopunx82 View Post
What I meant to say was, whats the difference between an all lacto berliner and a yeast/lacto berliner.

Speed of fermentation and taste. With all 'wild' (non sacchromyces) bugs fermenting the taste can be more variable and develop more slowly.

 
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