DMS & 2-Row

[squaremile]

Has anyone in the past few years actually had a DMS problem when using at least 80% 2-row? If so, what was the process and beer style that it happened with?

I'm curious because I know DMS if a very real problem for Pils malt, but for modern 2-row I'm starting to get suspicious about the level of risk.

Thanks in advance.

 

[Yooper]

I haven't ever had DMS issues, even with pilsner malt. But I do a nice hard rolling boil for all my beers, and it seems that really does the trick.

 

[Pappers_]

I'm with Yooper and haven't had a DMS issue with any beer. Most of my beers involve a 60 minute boil.

 

[kh54s10]

I don't think I have ever had any DMS problem. I do boil well for the proper amount of time. I am not sure I would know it if I did taste it though.

IMO, you have to do something wrong in your processes, like boiling with a lid on the pot, to have a problem.

 

[Rev2010]

Have to agree here, I've never once had DMS either in 2-row or pilsner malt. One of my recipes is all pilsner malt and I do 60 minutes boils, not the slightest hint of DMS. Not saying it's not real, but perhaps with well modified malts it's not really much an issue? Or perhaps a nice rolling boil? I've never personally used undermodified malts however.


Rev.

 

[Kingbogart]

I recently brewed a beer with ~90% american 2-row for a competition. One of the judges comments was that he could taste DMS, but I myself couldn't find it. I had a couple other people taste and they couldn't find it either, even with the suggestion. So take that for what it's worth.

 

[soccerdad]

You may have been seriously warned about DMS from things you have read .. it is only in recent years that the alarm level has been decreased for home brewers .. but by all means, boil strong, boil long, and keep the lid off.

ps .. there are indeed 15 and 20 minute boil recipes and you need not fear these .. they are extract kits and in making the extract it was boiled long and boiled strong

 

[madscientist451]

There is a difference in the amount of DMS is 2 row and 6 row barley. Also the DMS level can be altered in the malting process.
Here is an excellent article about DMS:

http://beersmith.com/blog/2012/04/10/dimethyl-sulfides-dms-in-home-brewed-beer/

 

[MXDXD]

I had a very slight hint of DMS with Optic Pale Malt (of all things...). That was also my last 60 boil. It was also a SmaSh, so, 100 % Optic.

But I'm also very "sensible" to DMS.