The top layer looks like starsan to me. But, I've never had it survive the addition of wort.
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I think open kettle and vigorous boil are the key elements here.
This is the crucial variable (and I skimmed the thread, so apologies if someone already mentioned it). Even the short boil reaches ~8% evaporation volume, which is generally quoted as the minimum for DMS reduction.
Could be lucky, but I expect that it is modern malts and/or I have enough water vapor escape to drive it off. A couple of months ago I took a Dortmunder to my homebrew club to specifically test for DMS, only one person thought they tasted DMS, but only after it warmed up. I have to say for a while I wondered if my wife and I couldn't taste DMS.I've been doing 60 minute boils with the lid mostly on the pot for about 10 years and never noticed DMS.Well, either you're lucky or have a high threshold for DMS.
Is there a possible fix for it or should I purchase an Igloo brand?
I'll throw this out there. The people who run the Spice House in Chicago and Milwaukee once told me that there is no difference between Black, Green, Pink, and White peppercorns. They gave a talk on the history of the spice trade that involved people who made more money off the ones that looked different than black, but said that they are not actually different. The only one that tastes and is different is Szechuan.