RBlagojevich
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- Dec 16, 2008
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I've been experimenting with some new yeast strains lately and also having trouble with DMS off flavors in beer. These flavors persist in spite of my having moved to a 2-hour boil, and using only pale ale base malt (instead of 2-row or pils). The DMS taste isn't detectable in the wort post-boil, but seems to appear only post-fermentation.
I *think* i've noticed that my batches that are fermented with certain yeasts are more likely to suffer from this off flavor, and batches fermented with other yeasts don't. I'm thinking that this may have to do with different yeasts having more ability to reduce DMSO in the wort (which can't be boiled off) to DMS.
DMS-tainted batches have been fermented with:
-French Saison 3711
-Belgian Ardennes 3522
DMS-free batches have been fermented with:
-Trappist High Gravity 3787
-Leuven Pale Ale 3538
-Champagne yeast ec-1118
Is there any data out there on the differences in reduction of DMSO to DMS by various strains? Is there any info available on levels of DMSO in base malts?
I *think* i've noticed that my batches that are fermented with certain yeasts are more likely to suffer from this off flavor, and batches fermented with other yeasts don't. I'm thinking that this may have to do with different yeasts having more ability to reduce DMSO in the wort (which can't be boiled off) to DMS.
DMS-tainted batches have been fermented with:
-French Saison 3711
-Belgian Ardennes 3522
DMS-free batches have been fermented with:
-Trappist High Gravity 3787
-Leuven Pale Ale 3538
-Champagne yeast ec-1118
Is there any data out there on the differences in reduction of DMSO to DMS by various strains? Is there any info available on levels of DMSO in base malts?