ferrarimobile
Member
Hey all, I recently brewed an all-grain Munich Helles using 95% Pilsner malt, 5% Munich and a little Melanoiden malt, mashed 60 minutes, sparge for 35 minutes, 83.5 brewhouse efficiency. While listening to the Jamil show, I misinterpreted what he said regarding boil time. I always boil 90 minutes. But this time I boiled 60 minutes, as he stated he now used a counter-flow chiller and went to 60 minute boils. I took one gallon out and boiled it for closer to 75 minutes, after 45 minutes, it reduced 1/2 gallon I went back into the main boil kettle with it. It started out as 8 gallons but reduced to about 6.5 gallons due to evaporation. I had a small issue with my plate chiller and the wort sat for 10 minutes before I could crash cool - 5 minutes to get to 68 through the plate chiller. So in all, the wort took 15 minutes to cool. I am a total nut when it comes to process and cleanliness. Everything else went perfectly. Pitched at 55 about an hour & 1/2 later a full 400 billion cells.
What is the likelihood of me having a problem with DMS? I don't want to wait 3 months to ferment and lager the beer and find out is tastes bad. This is a competition brew. I'm freaking out.
What is the likelihood of me having a problem with DMS? I don't want to wait 3 months to ferment and lager the beer and find out is tastes bad. This is a competition brew. I'm freaking out.