I do, generally only a 15-20 minute boil.Holy **** this thread read like a horror movie at first… pull the bag and no wort… NO WORT! brewers nightmare! Then it read like an edge of your seat who-done-it murder mystery! I thought for sure it was the “the butler” i mean the unmalted barley.
Kudos to @Bobby_M as usual, I’m again impressed by your customer service.
@HopsAreGood I still am stunned at how pale and creamy your beers look using 2-row. Do you use a short boil?
Exactly my point. I never smell creamed corn or whatever others tend to perceive as DMS, but we’re all different.DMS sensitivity (like every other compound afaik) definitely varies. I smell it coming off of every boil.
If we can say "kilned" instead "modified," I agree. I've never found anything definitive to say that higher modification (i.e. degree of germination) results in less DMS.As far as I understand, 2-row is modified enough more than Pilsner where
a short boil isn’t nearly as much of a concern.