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Old 10-03-2012, 07:33 PM   #11
tre9er
 
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Jan 2012
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I have done a 30m boil on a basic (2-row/crystal) recipe and didn't have any DMS or off flavors. A lot depends on your boiloff rate, hot-break, cold-break, and good, vigorous fermentation.
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Old 10-04-2012, 08:06 AM   #12
VagabondBrew
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You will rarely ever see, especially as a homebrew high level of dms from 2-row, basically never. Couple reasons people would suggest a 90min boil, DMS, Hop Utilization, sterilization, wort concentration, color can be effected, PH and various compound effects. Here is a nice summary or points towards boiling below. There are too many factors on what you are trying to achieve to give you an idea on what your proper boil time should be for each beer but 99% homebrewers are fine at 60min as long as they avoid large amounts of malt with S-Methyl Methionine (produces DMS) and are getting proper sterilization.

Killing spoilage micro-organisms.
• Reducing the amount of coagulable
nitrogen thus promoting colloidal stability.
• Extracting the desirable principles of hops
to give beer its characteristic aroma and
flavor.
• Reducing undesirable volatile compounds
through evaporation
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Old 10-04-2012, 10:03 AM   #13
Calichusetts
 
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I always do 90 minute boils now. Reasons (as some have posted):

Drive off more oxygen
More coagulation
Lower PH
More maillard reactions (though maybe undesirable in certain styles)
Finally...more time to get other aspects of brewing done (transfers, getting ready for bottling, etc) Since I do late hop additions, I get 70 minutes to get things done

Is it necessary? Probably not, but I like it.

 
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