I used D Pilsner for the first time in a Dort and silly me only boiled for one hour.
For the first time in my brewing career I've picked up a DMS hit. Transferred to lagering yesterday in cornie till middle of August at 3 degrees.
Is the DMS likely to mellow or am I stuck with it?
It's definitely DMS, not Diacetyl that's like Dr Werthers butter drops and which I quite like.
Here, the beer is nice and fresh, well balanced at this stage then right at the finish Ive just bitten into one of those toasty corn thins that mostly Lycra Women seem to buy.
It's not unpleasant actually but this is a comp brew so hopefully won't have to rebrew.
Of course I'll do 2 hour brisk boils with this malt from now on. Anyone find this problem with Dingemans? I guess it's a bit of an old school malt.
Edit. Should point out that I'm well aware that DMS is present in most European lagers but this is OTT.
For the first time in my brewing career I've picked up a DMS hit. Transferred to lagering yesterday in cornie till middle of August at 3 degrees.
Is the DMS likely to mellow or am I stuck with it?
It's definitely DMS, not Diacetyl that's like Dr Werthers butter drops and which I quite like.
Here, the beer is nice and fresh, well balanced at this stage then right at the finish Ive just bitten into one of those toasty corn thins that mostly Lycra Women seem to buy.
It's not unpleasant actually but this is a comp brew so hopefully won't have to rebrew.
Of course I'll do 2 hour brisk boils with this malt from now on. Anyone find this problem with Dingemans? I guess it's a bit of an old school malt.
Edit. Should point out that I'm well aware that DMS is present in most European lagers but this is OTT.