[syncopadence]

Hey everyone, I have a raw ale that has noticeable DMS in it, and I added Brett and lacto to it a few weeks ago for secondary. If it matters, I specifically added Omega All The Bretts and White Labs Lacto Delbrueckii. Aside from the DMS it is already starting to develop some awesome aroma and flavor that I'd really hate to dump. I know a lot of people consider DMS an acceptable flavor for this style because of its nature, but I just can't do it. So since I already plan on waiting a little while for this beer, can I expect it to go away after a few months, or does it tend to stick around? If it is going to stick around, is there anything out there that neutralizes it? I realize that's a stretch, but again, I'm reluctant to dump it. Another thing - will the lacto/lower pH maybe cover it up? Any other possibilities?
Sorry for all the questions and thanks in advance for any help.

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[JT]

I had some DMS in a Berliner a while back.  It was there till the last drop.  Sorry!

[BrewBama]

If you threw in a yeast starter at high krausen wouldn’t that clean it up?


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[Robert]

If you threw in a yeast starter at high krausen wouldn’t that clean it up?


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You're thinking diacetyl, not DMS. 

[BrewBama]

If you threw in a yeast starter at high krausen wouldn’t that clean it up?


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You're thinking diacetyl, not DMS.

Ah. You’re right.


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[kramerog]

You could try to scrub out the DMS with CO2.  Check out this video: https://youtu.be/JeHnWjmoz1o

A little copper will generally remove sulfur compounds. 

I've never tried any of these, but since you are talking about dumping the beer it might be worth trying this.