Not as much as I should! There's a section about it in the next book (out in the spring) so I hope to inspire myself!
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Precisely. And the new findings thread by Marshall about DMS is another one that points out this stuff. For me, Marshalls findings are pretty solid evidence, at least enough proof for me to feel safe trying it with my beers on my system. But,,, others might point out that he didn't present foundation for the evidence. The scientist wasn't here, we didn't get to question his qualifications, or cross examine his testimony, so its all just inadmissible hearsay. Sometimes you cant win for losing, LOL. Poor marshall.
And for consideration, you may want to simplify things and try a batch sparge. once mash is drained, and the sparge water, mix thoroughly with gentle stirring, and vorlauf and drain as fast as your system permits. as mentioned if your mash PH is in line, not much to worry about. I sparge with 180-185F water without any issues of tannin extraction.
13.5 hours (still chilling my wort), some yeast settling to the bottom. I never really witnessed any crazy looking fermentation. ambient temp 65F.
Looks like I need to run another experiment: brew a cream ale with a really weak boil, with the lid on, but this time don't include any flaked corn, and see if I get any DMS. Because as it stands, I'm not sure I could tell the difference between corn and DMS. Nor could probably 99% of judges, so I don't feel too left out.
Cream Ale traditionally has a charge of flaked maize, sure it wasn't that you were picking up?
Very possible. I guess I hadn't even considered that but it may be the truth.
I don't know. I make a cream ale with flaked maize and the corn gives it a slight sweetness, but I don't get DMS from it. It's a pretty clean beer.
His point was more that some people smell 'corn' and think 'DMS' when it may literally be corn.
Gallo? Jerry Gallow is dead. I'm Jerry Callo
Boiloff rates in % are not very helpful, honestly. Need gallons/hour.
A fellow brewer has done a 45 minute mash rest at 50C instead of the 60C rest that he wanted to do. Is there something he can do to improve his final beer (a triple)?
Just to clarify, I have a stir plate because I was given one that was going to be thrown away otherwise. If that hadn't happened, I'd likely never have gotten one.
I would say that that meets the definition of cheap.
I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more.
I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.