[BrewBama]

Just asking.  Are you possibly confusing diacetyl with DMS, KellerBrauer?  Pilsner malt has more propensity to produce DMS because it contains more of the pre-cursor that produces it.  It boils off in a good rolling uncovered boil.  Not accusing you of not knowing the difference, just looking to clarify that you haven't confused the two.

I do that. I have to look them up to keep them straight.


Sent from my iPad using Tapatalk

[KellerBrauer]

Just asking.  Are you possibly confusing diacetyl with DMS, KellerBrauer?  Pilsner malt has more propensity to produce DMS because it contains more of the pre-cursor that produces it.  It boils off in a good rolling uncovered boil.  Not accusing you of not knowing the difference, just looking to clarify that you haven't confused the two.

Ya know, that’s a very good possibility goose.  And, in fact, now that you mention it, I was doing a good strong rolling boil on all my worts until I read a post a while back by Mr. Brungard (SP?) where he stated it wasn’t necessary.  So, I cut back on my boil vigor and haven’t noticed any change in my finished beers.  However, I was still doing a d-rest on my brews where I used a Pilsner malt.  Now I’ve learned it’s not necessary either.  Thanks for asking!  It’s nice to reactivate some dead brain cells now and again!   

[goose]

Just asking.  Are you possibly confusing diacetyl with DMS, KellerBrauer?  Pilsner malt has more propensity to produce DMS because it contains more of the pre-cursor that produces it.  It boils off in a good rolling uncovered boil.  Not accusing you of not knowing the difference, just looking to clarify that you haven't confused the two.

Ya know, that’s a very good possibility goose.  And, in fact, now that you mention it, I was doing a good strong rolling boil on all my worts until I read a post a while back by Mr. Brungard (SP?) where he stated it wasn’t necessary.  So, I cut back on my boil vigor and haven’t noticed any change in my finished beers.  However, I was still doing a d-rest on my brews where I used a Pilsner malt.  Now I’ve learned it’s not necessary either.  Thanks for asking!  It’s nice to reactivate some dead brain cells now and again!   

Glad to help you reactivate them!  I have to do that here from time to time as well!   

I also read Martin's article in Zymurgy and have cut my boil times from 90 minutes to 60 minutes in all my beers except for my Wee Heavy (120 minutes) and my ESB (90 minutes).  Both seem to benefit from the longer boil times and seems to improve the character of the beers after fermentation, at least on my palate.  I have also reduced the vigor of the boil as well and it also conserves propane.