NEVER EVER leave the lid on....it can cause nasty DMSbutch said:I removed, but now I read somewhere you should kill the heat and steep for 10 mins with the lid on. That would have been nice for TB to put in their INSTRUCTIONS! Oh well, this is only my 3rd batch. but I realize now it's an aroma hopping. I would probably be pretty nasty since there are already 1oz pellets for bittering that will be staying in. Thanks for the quick help.
I always put the lid on at the end of the boil when the flame is off. I start cooling right away. No problems seemed to have surfaced.kenb said:NEVER EVER leave the lid on....it can cause nasty DMS
That is not the same though as not cooling right away. His instructions said to steep for 10 minutes.....and then cool. That is likely to cause at least SOME DMS....i wouldn't risk it....as for the lid..i usually put it on after about 10 minutes of cooling, as that is when infection is most likely to occur..once the beer reaches about 140f. And the risk of DMS is gone. That way you get the best of both worlds. Keep the buggies and the DMS out.Blender said:I always put the lid on at the end of the boil when the flame is off. I start cooling right away. No problems seemed to have surfaced.
You likely will be ok if you cooled it down quickly....but dms tastes like rotten vegetables..cabbage....cuinrearview said:what flavor does dms contribute to beer? I used my immersion chiller for the first time two night ago and kept the lid layed over the pot while it cooled.