General Category > Extract/Partial Mash Brewing

Extract and DMS

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nyakavt:

--- Quote from: Kaiser on November 06, 2009, 11:46:35 AM ---Does someone know why that is? I.e. is the amount of late addition extract too little or is the amount of DMS precursor in malt very low to begin with?

I don’t say that it shouldn’t work. I’m just curious is anyone has some additional insight.

Kai


--- End quote ---

Could it be that the base malt used in the extract is a bit darker than Pilsener, or that the varieties of barley used to make extract have inherently less SMM than continental Pilsener malt? 

I have had one beer with DMS, it was a maibock with lots of pilsener malt, a 60 minute boil, and problems with the chiller.  A friend made an Oktoberfest extract beer that was reeking of cooked corn or cabbage, he used Pilsener extract and boiled with the lid on.  Unfortunately, he did not have the best control on fermentation temperature, so I can't say the problem was isolated to the extract.

Kaiser:

--- Quote from: nyakavt on November 10, 2009, 05:59:53 AM --- A friend made an Oktoberfest extract beer that was reeking of cooked corn or cabbage, he used Pilsener extract and boiled with the lid on.  Unfortunately, he did not have the best control on fermentation temperature, so I can't say the problem was isolated to the extract.
--- End quote ---

I think the lid during the boil is to blame for his DMS problem. Aside from that I don't have much to add to this though I'm curious where the line is at which you may get too much DMS in the cooled wort. Variables would be type of extract, amount of late addition extract, boil time and chill time.

Kai

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