Dms but how ?

[Aschecte]

K so I've posted a few threads with a off flavor that I just couldn't figure out. I was lucky enough for a local brew club to sample these brews in question and the general feedback was dms. Now I agree that it is the most plausible flavor as I used pilsner and wheat as my two main grains but, I followed all the rules to discourage that flavor. I boiled for 90 minutes , I cooled quickly from boil to pitching in about 20 minutes. What else am I doing wrong to get these flavors ? This has happened now every time I use pilsner malt. All my other beers turn out just fine. The truly unfortunate thing is that my true favorite styles all use pilsner ie. triples, saison, hefeweizen, wit, etc. any input on what other factors to consider would be great. Another side note would be that these beers start out fine but over a week after legging develope this flavor. Thanks.

 

[Brewskii]

Have you seen this :
http://www.picobrewery.com/askarchive/dms.htm

... It sounds like you are looking in the correct places. I've encountered this before with a full boil using the kitchen stove. All boils are not created equal. A vigorous boil is required to flash off SMM. Besure you do lid- off boils that roll as vigorously as you can without boil outs.

Outside of that I couldn't tell you.

 

[chezteth]

Do you get the DMS flavor in other beers you have brewed without pilsner malt? Another cause of DMS is contamination. What type of chiller are you using? If you are using a plate chiller or a counterflow chiller there could be some gunk in the chiller causing contamination issues. Are you making a starter for each of your beers? Having the proper pitch of yeast can help prevent certain off flavors.

cheers,
Brandon

 

[Aschecte]

Have you seen this :
http://www.picobrewery.com/askarchive/dms.htm

... It sounds like you are looking in the correct places. I've encountered this before with a full boil using the kitchen stove. All boils are not created equal. A vigorous boil is required to flash off SMM. Besure you do lid- off boils that roll as vigorously as you can without boil outs.

Outside of that I couldn't tell you.

No I use a high pressure burner and boil very vigorously. I question one part of my boil process now that we talk about lid off though. For the last 5-10 minutes of my 90 minute boil I do put the lid partially on to saitize the lid as I put the lid on as I move it back into my house ( I do my boils outside ). I wonder if this could be the probem.... I would have thought though that 10 minutes with the lid on would have not been a big deal.

 

[Aschecte]

Do you get the DMS flavor in other beers you have brewed without pilsner malt? Another cause of DMS is contamination. What type of chiller are you using? If you are using a plate chiller or a counterflow chiller there could be some gunk in the chiller causing contamination issues. Are you making a starter for each of your beers? Having the proper pitch of yeast can help prevent certain off flavors.

cheers,
Brandon

No never all my other beers are fine though those bers are alwyas brewed with either pale ale malt , golden promise etc.... I chill with a immersion chiller which I submerge 20 minutes before flame out to sanitize the copper. I usually do make starters though even when I don't I will use multiple vials of yeast to achieve the proper pitching rate. This is why this flavor is driving me NUTS !!! I can't figure it out !!! I thought all bases where covered.

 

[eppo]

No I use a high pressure burner and boil very vigorously. I question one part of my boil process now that we talk about lid off though. For the last 5-10 minutes of my 90 minute boil I do put the lid partially on to saitize the lid as I put the lid on as I move it back into my house ( I do my boils outside ). I wonder if this could be the probem.... I would have thought though that 10 minutes with the lid on would have not been a big deal.

Although your thinking does sound correct, why not just sanitize the lid with StarSan, so you can remove that from the picture.

 

[Brewskii]

Although your thinking does sound correct, why not just sanitize the lid with StarSan, so you can remove that from the picture.

^ this. I do lid on cooling with my immersion chiller because of being outdoors and star San is a more reliable way of sanitizing.

I think you may have identified at least one issue. Now go brew and report back : )