« on: September 17, 2013, 12:34:22 PM »
I agree with all of the above. However it is unimportant if you are brewing with Extract. It really only applies to all-grain brewing since the DMS is gone out of extract.
don't the precursors begin to reform once you get the wort above the magic temp? or is that another myth?
Morticai, You are seriously beyond my experience level, but my understanding is that the precursor to DMS, which is SMM is entirely converted in a 90 minute boil. I'm sure that the process of getting DME or LME goes way beyond what it takes to convert all the SMM to DMS and then blow that off. However, I always take the safe route and defer to those more advanced than I.
I am pretty sure that anything I know about this is heresay from this forum.
In fact, here is a discussion about this very thing.
I only in the last year made the move from the stove with a 4 gallon pot to the garage with a 15 gallon pot and never noticed any off taste before since I always brewed with the lid off. I do partial mash....and usually do IPA's which i have never noticed any off tastes. But recently have made a couple of pale ale and they have all had an off flavor that i can't put my finger on. It almost has a "burnt" type flavor...
I do usually leave my lid cracked or the pot tends to want to boil over...but condensation does from and drips back in.....looks like my methods have changed!
What is your batch size? I boil 40 liter batches (~49 liter preboil for a 90 minute boil) in a 50 liter pot and manage to avoid the worst of the boil overs with flame control. You really only need to see the wort turning over, it doesn't have to be leaping out of the pot.