Ok, so I've got an IPA that's been in the fermentor for 10 days. For silly reasons I won't belabor here It has noticeable DMS. Its not severe but it does detract from the rest of the flavors. I've heard, and I had a friend do this successfully, that you can scrub DMS by overcarbing the beer and then doing the whole shake bleed thing. As the C02 leaves solution it takes the DMS with it.
My concern is that if I dry-hop now any aroma that is imparted will also be blown off by this process. I was thinking: Go ahead and keg in a few days, Over carb, do the shake bleed thing, then dry hop in the keg.
Any thoughts or suggestions?
My concern is that if I dry-hop now any aroma that is imparted will also be blown off by this process. I was thinking: Go ahead and keg in a few days, Over carb, do the shake bleed thing, then dry hop in the keg.
Any thoughts or suggestions?
