I brewed a keg of witbier for a wedding, and when I tasted it initially, as well as at the wedding, I did not notice a prominent DMS note. I am now drinking a glass and the DMS is nearly overwhelming. This is the very last bit of a keg that was kept warm for a day or so after the wedding. Does exposure to oxygen increase the presence of DMS? The keg was dispensed with CO2, but there is …

This question's answer led me to http://www.milkthefunk.com which is a great source of information. Since there's a few methods for making sour beer, I should mention I've been doing what some call a kettle sour (or fast sour) where I do a mash, then a full boil, then sour the beer using l plantarum in a sealed keg purged with CO2, then do another full boil (topping up with water) then ferment as a standard ale, then keg for carbonation. …

I have done a few kettle sours and in some cases, a wild yeast or heterofermentative bacteria ferments out quite a bit of the sugars. In the past, I've used DME to bring the gravity back up for the boil, but it would be good to have the option of just skipping the boil, however, there's way too much DMS in the wort at this point.

I've been brewing with extract for 1 year with good results so I decided to move to all-grain brewing, with a Grainfather. Last Sunday I brewed my first beer, an APA from an AG kit, but I made two mistakes when using my new toy: 1 - I accidentally removed the filter so my wort went in the fermenter with all its trub 2 - I failed while using my counterflow chiller and wort entered the fermenter at 40-45°C (105-115 …

I've had a few experiences that lead me to suspect this. A few times I've stored a small portion of wort for priming with gyle, and each time I re-boiled the wort for a short period, 10 minutes or so, which I perceived as producing a tremendous amount of DMS that wasn't in the fermenting wort. Also, a couple of times, I've had to re-start a boil, due to equipment issues or running out of propane. Each time the finished …

I was listening to one of the recent Q&A 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 …

So I just had a small brewing mishap where I added too much hops. WAY too much. I somehow mistook my 2oz hop pellet bag for a 1oz bag and added 1.5ounces of chinook instead of .75 . This brought my first hop addition to over 110 IBU (WHOOPS!). In my panic, I made the decision to stop the boil early to prevent any further bittering. Total I boiled for about 35 minutes. After the fact, I did some research …

Most extract kits suggest simply dropping the extract in the bucket with some boiling water. Do extract brewers need to be concerned about DMS levels or is that taken care of in the starch conversion process during "extraction"? From a purely DMS point-of-view, is it worth doing a partial poil when using extract? Would a pilsner / light pale extract need to go through the 90 minute boil process?

I've been scouring the internet, trying to find some kind of list of the SMM content in various malts so I know when it would be wise to do a 90 minute boil. I can't find anything, just the definition of the off-flavor. I know Pilsner malts are high, but that's it! Any others?