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Quote from: morticaixavier on September 17, 2013, 01:14:09 pmQuote from: yso191 on September 17, 2013, 01:12:06 pmI 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.
Quote from: yso191 on September 17, 2013, 01:12:06 pmI 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?
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.
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!
I make both 5 gallon and 10 gallon batches.....with the lid on and me not paying attention a 5 gallon batch will boil over....been done more than once!
Quote from: denny on September 17, 2013, 01:03:34 pmPartially covered is fine. Think of how many breweries have enclosed kettles. But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.Breweries have enclosed kettles, but they have stacks and probably exhaust fans too But still I'm sure partially covered is fine. The important point is letting steam escape before it condenses and returns to the wort.
Partially covered is fine. Think of how many breweries have enclosed kettles. But a study done many years ago concluded that you want at least 15% of your kettle surface uncovered.
For monkeypimp- DMS tastes similar to creamed corn. Rolling Rock has that flavor defect. If you never picked it up in your beer, or Rolling Rock, you my have a very high sensitivity, or be flavor blind to it (some people are).
Quote from: hopfenundmalz on September 17, 2013, 01:06:22 pmFor monkeypimp- DMS tastes similar to creamed corn. Rolling Rock has that flavor defect. If you never picked it up in your beer, or Rolling Rock, you my have a very high sensitivity, or be flavor blind to it (some people are).Now I know why I don't like Rolling Rock.
Quote from: factory on September 18, 2013, 11:13:26 amQuote from: hopfenundmalz on September 17, 2013, 01:06:22 pmFor monkeypimp- DMS tastes similar to creamed corn. Rolling Rock has that flavor defect. If you never picked it up in your beer, or Rolling Rock, you my have a very high sensitivity, or be flavor blind to it (some people are).Now I know why I don't like Rolling Rock.The story goes that they had a curve or kink in the exhaust chimney over the kettle and condensation would drop back in, causing the DMS precursor. When they opened a new brewery without this fault they lost so much customer base because "the beer wasn't the same" that they had to incorporate the defect into the new system.