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DMS information

Post #1 made 14 years ago
by thughes
Darn it! I like Brad Smith and respect his work but I hate it that he is another purveyor of the "you absolutely must chill your wort as quickly as possible or it will be ruined by DMS" myth.

He has a nice blog post about DMS here:

http://www.beersmith.com/blog/2012/04/1 ... ewed-beer/

I just wish he didn't reiterate that nonsense about DMS being a problem if you cool your wort slowly. :angry:
Last edited by thughes on 13 Apr 2012, 02:27, edited 3 times in total.
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Post #2 made 14 years ago
by hashie
A lot of people believe what they are told without doing any research or experimenting for themselves. I think the above case is one of those.

If we all believed without investigation, the world would still be flat and K2 would be the tallest peak.
"It's beer Jim, but not as we know it."

Post #3 made 14 years ago
by joshua
Good Day, This is a good Blog.
What is missing is a short protein rest helps break down Amino Acids, and a longer boil around 60 minute Burns out the SMM and blows out the DMS(cabbage oder), so a change from Pure Infusion Mash and a 75-90 minute Boil can wipe out the SMM and DMS......
No Scienitific data yet, but if you have time for a 5 hour brew day, try it.

I have had no DMS with NO-CHILL for 40 batchs to date!
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #4 made 14 years ago
by stux
Closest I ever came to DMS was when I harvested starter wort from a Hefeweizen.

The 5L demijohn I poured my kettle trub in to separate reeked of vegetable stew, absolutely reeked...

BUT the actual starter after decanting/boiling was fine... and the no-chilled beer was fine too.

I suspect it had something to do with all the hot-break being in the demijohn
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