Yes, paler malts will have more DMS than less pale base malts. Heating during malting drives out DMS precursors and pilsener is heated less than regular 2-row. I think 6-row also creates more DMS than 2-row.
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I used the paint stir drill method yesterday to chill the wort on a cream ale. I didn't run the drill as fast this time, no froth at all until it was below 100°. It still dropped temp very fast. I didn't time it but guessing less than ten minutes from 210-80.Sounds good. You don't need much movement at all to speed up cooling.
Are you testing with air or water?
Being in construction, I personally know that air tests are death traps. They fail without warning and throw shrapnel everywhere.
If I knew you were doing a pressure test "to impress people" I would stay out of the room. Sadly, most people wouldn't know what was going on and be blissfully unaware that they were in serious danger.
Do not do this.
Hi 1-800-DOCTORS, can you recommend a doctor with worse habits than my own?Get a new doctor.Skinny homebrewers scare me.
Skinny doctors bother me. Wish my doc was like my dentist ('bout five feet tall by five feet around) then he wouldn't be able lecture me about my weight.
This one by Skotrat is excellent.
+1. I made Skorats and it was great!