Coldbreak Brewing Giveaway - Open to All!

Home Brew Forums > Home Brewing Beer > General Beer Discussion > Pilsner malt + winter = DMS
Reply
 
Thread Tools
Old 01-30-2013, 01:24 PM   #1
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 916
Liked 27 Times on 26 Posts

Default Pilsner malt + winter = DMS

Ive decided that I cant user pilsner malt in any of the brews I do during the winter. This is the second winter I tried a recipe with pilsner malt in it a both turned out really bad. A lot of dms. I just cant get the boil vigorous enough to drive it out. Lesson learned. So now I have 10 gallons of "creamed corn ale".


mlyday is offline
 
Reply With Quote
Old 01-30-2013, 01:31 PM   #2
Varmintman
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2012
Location: idaho falls, idaho
Posts: 2,103
Liked 662 Times on 416 Posts
Likes Given: 828

Default

I wonder about that. I think getting rid of the dms is of course a boil but also running it long enough to boil off a % of the wort. I know in the winter my boil is not the strongest but I boil off more volume in a shorter amount of time. 90 minutes is recommended boil time for adjunct grains but during the winter I would not have much wort left after a 90 minute boil.

So I heat up a bunch of straight water and add it to the boil at the midway point. That way I get the 90 min boil and still end up with the right volumes.

Works for me anyway and my boil is just enough to achieve a good hot break


Varmintman is offline
 
Reply With Quote
Old 01-30-2013, 01:32 PM   #3
Brulosopher
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Brulosopher's Avatar
Recipes 
 
Join Date: Jun 2011
Location: Fresno, CA
Posts: 2,826
Liked 272 Times on 209 Posts
Likes Given: 195

Default

You could get a bigger/more powerful burner, no? I brew using Pilsner malt in the winter and I never get any DMS, though I use a 10" banjo (KAB4) and it gets my wort to vigorous boil rather quickly. Just a thought.
Brulosopher is online now
 
Reply With Quote
Old 01-30-2013, 01:44 PM   #4
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,634
Liked 276 Times on 223 Posts
Likes Given: 1248

Default

Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?
__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale
Jayhem is offline
 
Reply With Quote
Old 01-30-2013, 01:46 PM   #5
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 916
Liked 27 Times on 26 Posts

Default

I have a blichmann burner, but running the burner that long and that hard the tank started to freeze up and I couldnt get the heat anymore. I didnt have a second tank available.

I hear that a bigger tank shouldnt give me as much issue.
mlyday is offline
 
Reply With Quote
Old 01-30-2013, 01:47 PM   #6
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 916
Liked 27 Times on 26 Posts

Default

Quote:
Originally Posted by Jayhem View Post
Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?
From what I have read, pilsner malt is more app to give you dms problems without a long,strong boil.
mlyday is offline
 
Reply With Quote
Old 01-30-2013, 04:37 PM   #7
Homercidal
Licensed Sensual Massage Therapist.
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 26,618
Liked 3344 Times on 2284 Posts
Likes Given: 2110

Default

Quote:
Originally Posted by Jayhem View Post
Just curious why you believe that Pilsner malt is to blame? Wouldn't 2-row have the same issue if you think it is a boil problem?
Pilsner malt is a 6-row variety (the number of rows of kernels) and 6-row has a lot more SMS, the precursor to DMS than 2-row malts.

The object is to boil off the SMS precursors so the DMS doesn't form later.
Homercidal is offline
Jayhem Likes This 
Reply With Quote
Old 01-30-2013, 04:58 PM   #8
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 916
Liked 27 Times on 26 Posts

Default

Quote:
Originally Posted by Homercidal View Post
Pilsner malt is a 6-row variety (the number of rows of kernels) and 6-row has a lot more SMS, the precursor to DMS than 2-row malts.

The object is to boil off the SMS precursors so the DMS doesn't form later.
Yes exactly. The problem is that in the cold, my system cant handle getting a vigorous enough boil. Or in the case of this brew the tank started freezing, causing the output to be less.
mlyday is offline
 
Reply With Quote
Old 01-30-2013, 04:59 PM   #9
mlyday
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2010
Location: Bay City, MI
Posts: 916
Liked 27 Times on 26 Posts

Default

Im not saying this is a problem for everyone, just pointing out a fact for me and maybe others with similar equipment and in a similar climate.
mlyday is offline
 
Reply With Quote
Old 01-30-2013, 07:00 PM   #10
Jayhem
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2011
Location: Culpeper, VA
Posts: 2,634
Liked 276 Times on 223 Posts
Likes Given: 1248

Default

Quote:
Originally Posted by mlyday View Post
Yes exactly. The problem is that in the cold, my system cant handle getting a vigorous enough boil. Or in the case of this brew the tank started freezing, causing the output to be less.
I was just doing some reading on DMS and apparently DMS forms when the wort is between boiling temps and pitching temps so cooling the wort down quickly (cold break) should help minimize the formation of DMS. At least one good thing about the winter is tap water is colder which helps the wort cool quickly.

I also do full boils outside in the winter and have found that some sheets of tin formed into a circle around the base of the burn and tight up close to the kettle walls really helps the wort get maximum heat out of an undersized burner. I can boil 13 gallons nice and heavy easily with my 50,000 BTU bayou burner.


__________________
Next up: Amber Ale
Primary 1&2: 90 Min IPA clone
Primary 3&4: Belgian Wit
Keg #1: White Mosaic Pale Ale
Keg #2: Empty
Drinking: Amber Ale, White Mosaic Pale Ale
Jayhem is offline
 
Reply With Quote
Reply


Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
American Pilsner malt VS Continental Pilsner malt maida7 Recipes/Ingredients 9 04-01-2010 06:49 PM
U.S. Pale malt or Pilsner malt? Reno_eNVy Recipes/Ingredients 2 10-29-2009 12:09 AM
about pilsner malt Gildog Recipes/Ingredients 7 05-03-2009 01:50 AM
DMS and Pilsner Malt hal simmons General Techniques 5 05-24-2008 07:00 PM
Pale malt vs. Pilsner malt andre the giant Recipes/Ingredients 2 07-21-2006 03:28 AM


Forum Jump

Newest Threads

LATEST SPONSOR DEALS