- Reaction score
Table IV in this study is interesting as it puts the SMM and DMS in ug/L terms, rather than 'equivalence'. Straight away, SMM is 164g/mole and DMS is 64g/mol so conversion of 1 SMM mole will result in DMS being 0.4x the ug/L of the SMM.I just like to see the data rather than dogmatically following a quoted figure who's experimental factors aren't being explained.
If someone has done the reading let us know or I'll try and get up to speed if time allows.
If the data doesn't exist on small volume boils I may find time to run some experiments and submit to the lab at my work.
Edit: This appears to be one of the papers many are quoting. Boil volume is not recorded in the methodology. It was a lager with two malts.
During the boiling stages the DMS level is much lower than 0.4x the SMM level (taking the 11min numbers of 305 and 18), suggesting that it's basically instantly boiled off - and suggesting that the limiting factor of the removal chain is the conversion of SMM to DMS.
Given there is a half life of 30min at 98.5°C, you should focus on your malt selection and your boil temperature (assuming you will ignore the recommended time advice). Ironically I would suggest that a taller kettle is a solution for a greater temperature as you should be greater than 100°C at the bottom of the kettle.
28.2 KB Views: 59