Should I leave the lid on when boiling my wort. Ive heard that you should leave it off.
that is not entirely true. It is my understanding that DMS can and does continue to be produced while the wort is still at near boiling temp but not boiling, to what extent and wether you can taste it or not i don't really know and haven't picked it in any brews that have taken a long time to cool.Tony M said:I make a practice of replacing the lid after the addition of the late hops on the premise that the wort has been boiling for an hour so the undesirables have departed and the oils etc in the hops that we are hoping will impart great flavour and aroma are better off in the brew rather than on the garage roof.
Please correct me if I'm wrong.
Its not so much a matter of you start with a wort with so much DMS and you need to boil for a certain time to evapourate it off.Tony M said:snipped>>
there couldn't be too much left.