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Old 10-05-2007, 11:17 AM   #1
beerman6
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Sep 2006
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ok let me go at this post from a different angle,what would you guess this corn like smell comes from and what if anything can i do about it.i have noticed this problem in a cream ale than i made also ,could it have something to do with the making of light coloered beers in general?i do not seem to have this smell /taste in any of my stouts or brown ales. please help to steer me in the right path.

 
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Old 10-05-2007, 12:32 PM   #2
Ó Flannagáin
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Quote:
Originally Posted by HowToBrew.com
Dimethyl Sulfides (DMS)/ Cooked Vegetable Flavors
Like diacetyl in ales, DMS is common in many light lagers and is considered to be part of the character. DMS is produced in the wort during the boil by the reduction of another compound, S-methyl-methionine (SMM), which is itself produced during malting. When a malt is roasted or toasted, the SMM is reduced beforehand and does not manifest as DMS in the wort, which explains why it is more prevalent in pale lagers. In other styles, DMS is a common off-flavor, and can be caused by poor brewing practices or bacterial infections.

DMS is continuously produced in the wort while it is hot and is usually removed by vaporization during the boil. If the wort is cooled slowly these compounds will not be removed from the wort and will dissolve back in. Thus it is important to not completely cover the brewpot during the boil or allow condensate to drip back into the pot from the lid. The wort should also be cooled quickly after the boil, either by immersing in an ice bath or using a wort chiller.

When caused by bacterial infection, DMS has a more rancid character, more liked cooked cabbage than corn. It is usually the result of poor sanitation. Repitching the yeast from an infected batch of beer will perpetuate the problem.
..............

Make sure the lid is off during your boil and be sure to cool quickly.

 
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Old 10-05-2007, 01:33 PM   #3
TexLaw
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In your darker beers, other aromas may mask the DMS. It could still be there. Seefresh's quote there tells you just about everything you want to know.

DMS also can be lost during a vigorous fermentation. That's why it often shows up in lagers (and is typically appropriate there) but not in ales. Lagers, fermented at the lower temperatures, usually don't ferment as vigorously.


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Old 10-05-2007, 06:52 PM   #4
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Another option you have to combat DMS is doing a longer boil. Jamil recommends 100min boils but I've had no issues with DMS when I do 90min boils.

My SOP

1.) Min 90min boil
2.) Keep your kettle uncovered while boiling
3) Get your boiling wort to under 120 within 10-15mins
4.) Keep infections out
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Old 10-05-2007, 07:05 PM   #5
TexLaw
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I also do 90 minute boils on my lagers, but I'm fine with about a 70-75 minute boil on ales (i.e., whatever it takes to get the hot break foam stable).


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