93 replies to this topic

[Brauer]

Oh I like a nice hoppy lager, don't get me wrong, if that's what you're getting at. Some styles need good isomerization and less hop flavor though.

Just trying to caution you on a statement like, "Germans like to boil the hop flavor put of their beer." Most German beers have some hop flavor and some have a lot, though German brewers do make an art of getting the hop flavor to harmonize with the beer. Not Weizen, as a rule, but that stuff is just for breakfast or when you have a cold

[HVB]

I feel like the issue of DMS formation is really poorly understood at the homebrew level.

 

I'm tempted to make an all pils beer with little to no hopping and using the absolute worst possible practices (Short boil, low heat, cover on, etc.) just to see if I can get noticeable DMS.

Please do and send me a sample

[SchwanzBrewer]

Just trying to caution you on a statement like, "Germans like to boil the hop flavor put of their beer." Most German beers have some hop flavor and some have a lot, though German brewers do make an art of getting the hop flavor to harmonize with the beer. Not Weizen, as a rule, but that stuff is just for breakfast or when you have a cold

 

I know, I just recall reading it in one of the style books. All my german beers have hop flavor additions except weizen.

[Brauer]

I feel like the issue of DMS formation is really poorly understood at the homebrew level.

I'm tempted to make an all pils beer with little to no hopping and using the absolute worst possible practices (Short boil, low heat, cover on, etc.) just to see if I can get noticeable DMS.

I try to monitor the steam for DMS during the boil. The smell is usually quite strong for the first 20 minutes or so, then it fades considerably. Usually by 45 minutes, I can't convince myself that I can still smell it. Even with a shorter boil, a healthy fermentation should drive off most of what remains.

I never notice it in homebrew, at least not to unpleasant levels, but all the homebrewers I know are pretty accomplished brewers. However, I often taste it in pale commercial beers. It's probably a good example of the difficulties of commercial-scale systems.

[denny]

Yep and this too. Like a lot of areas in life I try to rely on those who may have more experience or expertise so I don't have to re-write the textbook myself. Same reason I started coming to this forum actually.

 

 

OK, then I'm telling you I have repeated experience with this and you don't have to boil pils malt for 90 min.  Although I've never gone less that 60.

Ever had a fresh Jever?

 

Or Trumer?

[neddles]

OK, then I'm telling you I have repeated experience with this and you don't have to boil pils malt for 90 min.  Although I've never gone less that 60.

 

Or Trumer?

Oh I trust your judgement and Im going to follow your lead on this and give it a try. I was merely stating where it comes from and why I'm not likely to take the lead on experimentation. 

[neddles]

30 vs. 90 min boil times, they lab tested the samples for DMS. 

 

https://brulosophy.c...th-exbeeriment/

[SchwanzBrewer]

I'd like to know how much SMM is in the wort before, during, and after the boil. That will tell you how long you need to boil to remove it for that beer.

[3rd party JKor]

Well, that's pretty conclusive.

 

I mean, granted, it's just Pils malt from one maltster (luckily for me, I use that Pils malt ), but it's still a powerful data point.   

[denny]

I haven't boiled pils malt more than 60 min. in years.  That includes, Best, Weyermann, Avangard, Chateau, and another one or two I can't think of.

[Poptop]

While I'm the least knowledgeable on the topic, I've never done anything with Pils over 60, mainly because of my time and patience. Never got a bad result.

[denny]

As is being pointed out in the discussion on the AHA forum, it's about boil vigor and boiloff.   You need to be able to achieve at least a 9%/hr. boil off rate in order for this to be true.  For most homebrewers, that's no problem and pretty much what they already do.

[johnpreuss]

I'm closer to 15-16% on my keggle.

[neddles]

16+%/hr.  here. Will do a 60 min boil on my 70% pils saison tonight.