So, here's the situation: I am a bit over 24 hours into kettle souring. I'm using a keg to sour, since I can purge excessively well with CO2 there. The plan is to transfer back to a kettle and boil with hops, then pitch some Brett. Well, when I took my sample today, there was a prominent off "flavor" in the nose. Not so much on the tongue. The taste is tart and fairly clean, I feel. I've never had DMS before, so I'm not sure that's what I'm detecting. However, I boiled for 15 min before transferring to sour, and I gather that changes the precursors to DMS but not with enough boil time to drive it off. So, I'm guessing that's what I have. When I re-boil, if it is DMS, will it boil off?
Will DMS Boil Off?
- Thread starter TAK
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CorporateHippie
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DMS will taste like corn/cream corn. It is a very easy off flavor to pick out. It is prominent in pilsner malt and when I rarely use that malt I boil for 90 minutes to let it boil out. What you may taste is a variety if other off flavor associated with sour mashing. They will sometimes boil out, ferment out, come out with time....if it's real bad then I pitch Brett and it can turn funky off flavors into tropical notes.
