Short Boil DMS Concerns...

[Rob2010SS]

Planning a kettle sour in which the grain bill is going to be 30% Pilsen, 40% 2 Row, 30% Wheat. As there's only going to be one hop addition at the beginning of the boil, I was thinking of cutting the boil time down to 30 mins (really just to save some volume). However, I'm wondering if DMS should be a concern with how much pilsen I'm using.... Thoughts?

Thanks in advance.

 

[couchsending]

Check out the Milk The Funk wiki on DMS. It’s the single best source of info on DMS you’ll find on the inter webs.

 

[Rob2010SS]

Check out the Milk The Funk wiki on DMS. It’s the single best source of info on DMS you’ll find on the inter webs.

Thanks! I'll check it out

 

[squaremile]

You won't have any problems. I've done beers like that with no boil and there's no (perceptible) DMS. The Brulosophy experiment in this is worth reading too.

 

[beersk]

Thirded. You won't have any issues. I do 30 minute boils on all beers. Never have DMS, which has been confirmed by several of my brew club friends.

 

[couchsending]

I have to boil beers with Pilsner malt for 110 minutes to eliminate DMS.

I also live at 7000 feet and boil at 201. The half life of the DMS precursor is twice as long. It’s still present at low levels even with a 90 minute boil.


As with a lot of off flavors people’s thresholds for them can be vastly different.