BrewingChemist
Well-Known Member
Hi. I recently made a counter flow chiller. I read on Jamil's webpage that he recommends recirculating your chilled wort to avoid production of DMS. However, I have not been able to find a table that demonstrates clear percent production of DMS over time. My plan was to just chill and put directly into the fermenter. What do you guys do? Have you found a difference in DMS production?
My question is this. So SMM converts to DMS at 140F. And DMS boils off (roughly 79% in 90 minutes). So, wouldn't any SMM that is there from mashing be converted to DMS during the boil? and then boiled off? In which case, there wouldn't be anymore SMM to be converted to DMS during the cool off period.
Anyways, I would appreciate any thoughts on this topic. Thanks!
My question is this. So SMM converts to DMS at 140F. And DMS boils off (roughly 79% in 90 minutes). So, wouldn't any SMM that is there from mashing be converted to DMS during the boil? and then boiled off? In which case, there wouldn't be anymore SMM to be converted to DMS during the cool off period.
Anyways, I would appreciate any thoughts on this topic. Thanks!