Hey everybody. Yesterday I brewed Revvy's Leffe clone. Despite a few hiccups (still a newbie), it went mostly OK. One of the things that has been worrying me has been the boil, however. My set up is pretty basic, and I use a hotplate to get the wort boiling. As a result, I keep a lid on the pot to get a rolling boil, because it basically just simmers otherwise, and doesn't get that nice, satisfying round boil that is needed. The lid I'm using is a glass, shallow bell-shaped sort of thing, and so I can see that the steam seems to convey itself down the curve of the lid and out under it, meaning that it is still escaping. My question is how much this will affect the boil-off of DMS precursor. Is it better that I got the boil rolling for most of the 90 mins with the lid, or would it have been better to just have had it simmering away in an open pot? It's only today, on doing more detailed reading on the topic that I realise I should have thought about this a bit more yesterday. I haven't encountered the DMS flavour in the other beers I've done, but this is also the first time I have used pilsner malt grain, so I don't know how much of a bearing that has on the issue.