Hello all,
Firstly, I've been reading and learning from you all for while now and would like to thank you for all the knowledge and experience you've shared.
Now to the question. I've recently moved to all-grain brewing and my first batch has a serious DMS off flavor. It's been in bottles for over 5 weeks now and the DMS is still strong. I was wondering if there is any hope of it diminishing through aging, or is it there to stay.
Thanks
Firstly, I've been reading and learning from you all for while now and would like to thank you for all the knowledge and experience you've shared.
Now to the question. I've recently moved to all-grain brewing and my first batch has a serious DMS off flavor. It's been in bottles for over 5 weeks now and the DMS is still strong. I was wondering if there is any hope of it diminishing through aging, or is it there to stay.
Thanks