I would appreciate any insight experienced no-chillers could give me. I think I need to troubleshoot my process because I believe I have DMS. I embarked on my first no chill brew on Sunday night. Here are the steps I used:
1. I BIAB so I began by heating my mash water and mashing according to the recipe for 60 minutes.
2. After the mash was done, I sparged with 170F water to bring myself up to 4 gallons (the most I can boil.)
3. I brought the wort up to a boil, removed it from the heat and added extract (partial mash)
4. I returned the wort to a boil and proceeded for 90 minutes.
5. While the boil was going on, I sanitized a corny keg to use for the no chill.
6. After the boil was done, I topped off with boiling water to reach 5 gallons.
7. I started a whirlpool and began a siphon into my keg.
8. Once the wort was transferred, I sealed up the keg and pressurized with 10psi.
9. The wort took about 30 hours to reach ambient temps in my basement.
10. I was curious, so I released the pressure release valve on the keg so I could get a smell. Instant cooked veggie smell.
I知 a bit disappointed because I read over and over that DMS isn稚 an issue from brewers who no chill. I researched it a ton and thought I was following best practices. Maybe I知 missing something. I知 leaning towards the following:
1. My boil was not vigorous enough get rid of the DMS creating compounds. My boil looks exactly like this:
2. I知 overreacting and the beer will be fine once I start fermenting.
3. I知 missing something completely different.
Here are my questions:
Can you spot anything wrong with my process? If so, what am I missing?
Would you still ferment with this wort or should I toss it?
Will the veggie smell character go away during fermentation?
Thanks all for your help.