hathro wrote:Honestly, DMS isn't an issue with no-chilling. PP has said doing a 90 minute boil combats it.
Just trying to catch up on the last few weeks or more here and this quote caught my eye. It's really easy to misquote someone when you read a lot and I'm sure I have done it several times without realising it
. This site encourages corrections so I thought I better say that when I recommend a 90 minute boil, DMS is actually the furthest thing from my mind. I actually have very little knowledge of DMS. I think (but am not completely confident) I can taste it but have never read up fully on its causes so I'm definitely not an authority in this area sorry.
The other issue is, as in all brewing, that we often think that our method is exactly the same as everyone elses. For example, one brewer might think that everyone no-chills the same way as every other "no-chiller" whereas the reality is that there are many forms. This is why details are important. Details are needed to birth definitions which can really speed things up for everyone. This whole chilling area needs a lot more definitions and a lot of thought needs to be put into it. Certainly worthy of a new thread....
In fact, pitching time would be a far better way to think of this whole area....
Fast Pitching (Active Chilling) - Requires some sort of chiller
ASAP Pitching (Passive Kettle Chilling) - Requires no chiller. Wait for wort to cool naturally in kettle and then pitch.
Delayed Pitching (Passive 'Cube' Chilling) - Requires no chiller. Wait for wort to cool naturally in cube and pitch at a date of one's choosing (say up to a year).
I believe that some similiar terms were proposed on this site quite some time ago but may have been lost behind the scenes. Probably time we thought on this more and got the terminology sorted?
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