[HoosierBrew]

One of the things I always enjoyed about Mythbusters is that if a myth was busted, they often took the extra step to produce the desired results. A lot of the xBmt's target brewing myths and many seem to be showing no significant difference between the beers. A cool followup would be to see what it does take to actually make a discernible difference.

It seems counter-intuitive to try to make bad beer intentionally, but I think that may help those that are having a hard time letting go of the old myths. For example, if a short boil doesn't cause DMS, then what does? A covered boil? Only certain types of grain? Slow chilling? Covered chilling? I think that is the next step if you really want to drill down further.

That's a great idea.

[blatz]

I was doing a 75' boil on Pilsner malt "just to be safe". Haha. Now I know that I can whittle that down even more.

I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.

is it the rate or total volume that is important here?  and is that an hourly rate, or total?  I'm sorry I don't see that info in the write up?  Man that is quick boil off - i boil off about 2 gal an hour, 15gal starting BV.  But then again i guess it would be an even higher rate if starting at 8.

[pete b]

One of the things I always enjoyed about Mythbusters is that if a myth was busted, they often took the extra step to produce the desired results. A lot of the xBmt's target brewing myths and many seem to be showing no significant difference between the beers. A cool followup would be to see what it does take to actually make a discernible difference.

It seems counter-intuitive to try to make bad beer intentionally, but I think that may help those that are having a hard time letting go of the old myths. For example, if a short boil doesn't cause DMS, then what does? A covered boil? Only certain types of grain? Slow chilling? Covered chilling? I think that is the next step if you really want to drill down further.

That's a great idea.

I like this idea too. And of course anyone with the time can try it.

[dmtaylor]

I do want to point out again that boil length is only going to be correlated to DMS volatilization for a given kettle setup. Marshall's kettle is able to reach 9% boil off in 30 min; if you're boiling off significantly less than that you may need to boil longer.

is it the rate or total volume that is important here?  and is that an hourly rate, or total?  I'm sorry I don't see that info in the write up?  Man that is quick boil off - i boil off about 2 gal an hour, 15gal starting BV.  But then again i guess it would be an even higher rate if starting at 8.

I average 32% boiloff per hour.  'Course, I'm only brewing 1.7 gallons at a time, too.

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.

[denny]

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.

THIS^^^^

[evil_morty]

Boiloff rates in % are not very helpful, honestly.  Need gallons/hour.

THIS^^^^

~2 gal/hour here.

[hopfenundmalz]

I wonder if the German Brewers asked the Mlatsters to malt lower SMM pills malt to save on energy costs? Don't know if it possible to do that, but with the energy costs in Germany, it would be a savings.

[blatz]

I wonder if the German Brewers asked the Mlatsters to malt lower SMM pills malt to save on energy costs? Don't know if it possible to do that, but with the energy costs in Germany, it would be a savings.

senken sie den Mais!!

[RPIScotty]

I wonder if the German Brewers asked the Mlatsters to malt lower SMM pills malt to save on energy costs? Don't know if it possible to do that, but with the energy costs in Germany, it would be a savings.

Energiewende put a hurtin' on their boil times.

[a10t2]

is it the rate or total volume that is important here?  and is that an hourly rate, or total?  I'm sorry I don't see that info in the write up?  Man that is quick boil off - i boil off about 2 gal an hour, 15gal starting BV.  But then again i guess it would be an even higher rate if starting at 8.

I backed that particular number out of the other information in the post: 30 min boil, 1 gal/hr evaporation, 5.5 gal final volume. It's proportional; somewhere around 5-10% evaporation is needed to achieve the desired boil off of DMS. The Siebel coursework recommends a minimum of 8%, just to give one example.

This is a great example of what Denny's been talking about: an important variable being misunderstood (attributed to time instead of evaporation) and then endlessly repeated. It isn't that the science is flawed, it just isn't a concern for systems using such powerful burners.

[klickitat jim]

Mine varies. If its 90º out and 30% humidity with no wind blowing on my flame I boils off quicker than when its 23º and getting ready to snow with a 30 mph wind. But generally I go from 7.5 gallons to 6 in an hour. Thats about 20% I think, and ought to be plenty good.

[toby]

Just ask the 2 yutes

2 what?  What's a yute?

[dmtaylor]

"I'm sorry.... YOUTHS".  Bad movie reference.

[Stevie]

Gallo? Jerry Gallow is dead. I'm Jerry Callo

[klickitat jim]

One of the things I always enjoyed about Mythbusters is that if a myth was busted, they often took the extra step to produce the desired results. A lot of the xBmt's target brewing myths and many seem to be showing no significant difference between the beers. A cool followup would be to see what it does take to actually make a discernible difference.

It seems counter-intuitive to try to make bad beer intentionally, but I think that may help those that are having a hard time letting go of the old myths. For example, if a short boil doesn't cause DMS, then what does? A covered boil? Only certain types of grain? Slow chilling? Covered chilling? I think that is the next step if you really want to drill down further.

As always, the hallmark of good science is that it prompts more question than it answers. You're doing great work, Marshall. Thanks for putting it out there for everyone!

That would be a fun test. How cool would it be if the only way to get DMS is to add it to the finished beer?

Another fun test would be to take the beer that was found to have no DMS and serve it triangle style, all three being tge same beer, to BJCP judges with these instructions. "Which of the 3 has DMS?" correct answer being none of the 3.