6 replies to this topic

[ChefLamont]

Ok, like every brewer does, I am devising a way to expand production. I have a couple of beers that I really like and my friends really like, so it goes fast. I have a 10gal rig right now and I have figured a way to up that to 20. Essentially, the double-sized mash will fit in my current mash tun, and I will run off the wort to two different boil kettles (kegggles) simultaneously. Then I just boil as usual only separately.Since I am already considering getting another burner for my rig and making another kettle, I don't really want to make the $$$$ investment in another complete cooling rig. So here is the question, is there any real harm or risk that anyone can think of by just covering and keeping the second kettle at ~180deg for an additional 30-45 minutes to give kettle 1 a head start and stagger the cooling?

[Stout_fan]

Chef,It's the boiling that drives of DMS. It is converted as long as the wort is above 140°F.So keeping it below boiling, above 140 and covered would make for a really good corn flavored beer.DMS is the primary flavor compound in Rolling Rock, BTW.Doing a 90 minute boil will help, but it's still not recommended.I just do a double gravity wort and dilute it with water from the HLT run after the wort through the heat exchanger into the BIG conical.ProMash has a setting for wort size equal to batch size. Uncheck the box and it will recalculate hop additions for you.

Edited by Stout_fan, 19 October 2009 - 05:55 AM.

[ChefLamont]

Interesting. This beer coincidentally calls for a 90 min boil anyway (~50% pilsener malt). I thought the conversion would be taking place, I just figured the ensuing 90 min boil would subsequently drive it off. But your saying it won't necessarily, or not all/enough of it anyway.

[BrewerGeorge]

I haven't had the same experience as stout_fan. I've held wort just below boiling five or six times and never once had any DMS. I've held anywhere from 15 minutes to an hour due to scheduling issues and everything turned out fine. In fact, the only thing unusual about those brews were greater hot break formation; they were otherwise completely normal in every way.

[ChefLamont]

I will have to try it. Sorry Stout, it is not that I don't believe you or anything. I was going to do it anyway, but wanted to see what opinions were.

[Slainte]

Stout_fan is correct. Above 140 F, DMS is produced and driven off by boiling. One of the reasons to chill quickly.Whether or not you taste DMS is your beer from this practice depends on your setup and process, as well as your taste sensitivity to DMS. Oh, and the recipe.Also, holding wort near boiling will drive off hop aromatics, and will produce a beer noticeably different from the one chilled first.I would avoid any issues and just stagger the boil by about 30-45 minutes.

[Stout_fan]

Chef, Pilsner is the worst malt for DMS. A 90 minute boil is standard when using it in a recipe.But as Slainte said, it depends upon your sensitivity. I'm very sensitive and always bounce my DMS "findings" off of other judges before I commit my whacked out observations to paper.