I'm looking around trying to figure out the cause/effect. Note, I don't really care, I'm perfectly happy to crank up the heat for a good rolling boil like I'm told. But, I don't think I understand what the rolling boil does.
When you distill alcohol, the quantity/minute of alcohol extracted is a direct function of BTU's pumped into the mash. Since DMS has a boiling point much lower than water, like ethanol, it seems to me the same dynamic should come into play. With high DMS levels, the wort should boil ever so slightly lower than 212*, and as the DMS evaporates, the boiling temp. should come up, exactly like what happens in a still as the alcohol content drops. Not because the boil appears vigorous, but because every molecule of DMS that evaporate takes heat with it that must be replaced with energy from the burner. The faster that heat is replaced, the faster the DMS (and likewise, the water) can evaporate.
Anybody know the science behind why a vigorous boil is better than a low boil, even if overall evaporation rate is the same?