So, I notice on all my beers (mainly lagers) brewed with pilsner malt, they take on sort of a funky flavor, I think it's DMS. I boil for 90 minutes and chill the wort down to the mid 60's in about 15-20 minutes. Then I let the fermenter sit in the fermentation fridge over night or for 6-8 hours to come down to pitching temp.
I'm kind of wondering if maybe I'm not boiling vigorous enough. I brew 4 gallon batches on an electric stove with a fairly tall and narrow 6.5 gallon kettle. So when it boils, sometimes it's really vigorous for a second, then not so much. If I have the heat on too high, it foams a bunch and won't go down. I keep it going fairly consistently, but every once in a while it chills out for a second. Anyway, I usually get about a 1.25 gallon boil off in 90 minutes.
Just wondering if anyone has any thoughts as to how to fix this. I like a nice helles or pilsner, but I don't want to keep brewing these styles if I am going to keep getting this weird flavor. And maybe that's why I hate on Rahr pils malt...not because of the malt, but because of my process. Not I think the same flavor is appearing in my beers with Best Pils.
Thanks in advance for any comments or suggestions.