Reducing Dms After Kegging

[MattC]

I have been brewing AG ales for year n a half, only brewed a few lagers and they just didnt seem right.

Tonight I tried one I have just kegged 3 weeks ago. Ive heard so much about diacetyl in lagers and I think Ive been blinded by trying to detect this butter/ popcorn flavour that I may have mistaken what has been in front of me all this time.

My last 4 lagers have all had this flavour and aroma. I have just realised that tonight as I taste the lager, it tastes and smells like.... CREAMED CORN.... and that is a dead set ID of DMS.

I have read numerous pages of text on how to eliminate this from your brewing process, and I will be modifying my procedure from here on in, however my question is....

Can you eliminate DMS from a beer after it has fermented and been kegged????


Cheers

 

[drew9242]

Depends on how bad a case of DMS you have. I have no scientific proof or experience in this. But i have heard that you can force carb the keg and then let the beer go flat and force carb again. CO2 is sposed to strip it out a little bit. Now if it is undrinkable it won't work. But if it is drinkable you could give it a try or just drink it and learn. I Just drink it and live and learn. If you do try this let us know how you go.

 

[Nick JD]

DMS has a boiling point of 37C, so warming your beer to 45C while stirring and ventilating it might fizz it out. Open the top of the keg, put a dark teatowel on top and leave it in the sun for a few hours at midday?

Sounds nuts but it might work ... that's all I got.

 

[MattC]

Look, firstly cheers boys for the ideas, its just from my experience when i have overcarbed a keg and let it warm up and then burp it, i find it is stripped of many flavour and aroma qualities, so i dunno.

I boiled for 90 min, but i use a 3 ring gas camping burner and what i suspected all along may be the case, the burner does not get into enough of a rolling boil, may have to boil for 2 hours when using lots of pils malt!!

Cheers