Background: So I brew a lot of brett beers and to keep cost down, I maintain cultures of different strains. I recently kegged up a B. Lambicus saison, upon tasting, there is a significant level of DMS, in fact, an offensive amount. I've never had problems with DMS before, I boil vigorously for 90 minutes every batch and have healthy fermentations.
So my question is: Has anyone ever encountered DMS problems from brett? My B. Lambicus culture is around a year old now, nearing ten generations (feedings), so I am wondering if it has gone "bad" for lack of a better term. I've tried to find info online but have only found vague mentions of wild yeast being able to produce DMS with no references.
Thanks for any info.
So my question is: Has anyone ever encountered DMS problems from brett? My B. Lambicus culture is around a year old now, nearing ten generations (feedings), so I am wondering if it has gone "bad" for lack of a better term. I've tried to find info online but have only found vague mentions of wild yeast being able to produce DMS with no references.
Thanks for any info.