I bottled it in half liter bottles, so it is what it is. Happy to report that the beer is great regardless of booze level. It is reasonably drinkable, but, yes, it is high in alcohol, all without a harsh tone.
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Pilsner malt is a 90 minute mash time (I know, SMM/DMS myth, etc...); 2 row or MO - 60 min; All Munich or Vienna, then back to 90. Probably lost money on my car insurance, but conversion happens every time!
YMMV and I could be talked into 75 for Pilsners, followed by a hard boil and quick chill. SMM and DMS should be avoided with that.
I have never heard that the mash had anything to do with DMS just the boil. I have always been under the impression that the mash time had to do with enzymatic activity and the relative speed at which that happens.
I used a side pickup but then opted for a standard 10 inch false bottom for a sanke keggle with the dip tube in the middle. With the sanke conversion, the side pick up missed too much wort - this shows the benefit of the flat bottomed kettle for guys who have that - the side kick up definitely was easier (less cleaning/disassembly, etc...)
What keeps the FB from becoming dislodged? Is there something on the dip tube that locks it down?