Risk/Reward Question: Should you leave the lid off while chilling wort that is high in DMS?

I was listening to one of the recent QA Brew Strong podcasts and Palmer offhandedly mentioned leaving the lid of your kettle off while chilling wort to prevent condensate (with DMS in it) from dripping back into your wort.

Does anyone out there actually leave the lid off your pot while chilling? I've always been far more concerned with infection than a little DMS, but I'm considering leaving the top off while chilling my next batch that is heavy in pils malt.

Topic dms chilling homebrew

Category Mac

1
answered at

I heard the same podcast (I think it was the BeerSmith homebrewer round table with Gordon Strong and Denny Conn) and was surprised by that comment as well.

Having said that, I've just started chilling with the lid off (my wife got rid of the lid that was big enough to cover the keggle) and haven't noticed any perceptible difference in flavor. Prior to this I was concerned with airborne bacteria, but as long as you are pitching a good healthy portion of yeast (preferably with a starter), I don't think you have much to worry about.

1
answered at

Well in theory you've driven off most of the SMM by the time you start chilling so the issue should be fairly minimal at that point. I usually chill with the lid off, but when I do with the lid on I can't say I've ever noticed a difference or an issue with DMS. I use pilsner quite a bit and I do a 75 minute boil when I use it.

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