I used the handy dandy search feature and didnt find anything. Theres some interesting things said about it on another homebrew page. Have any of you done a 30 min boil? Im trying to save propane. I want to make a stout and 2 smash beers that will be a deep amber color (All Munich) And Im not too worried about them being bitter, flavor and aroma is what Im after. I dont even care if the hops show up in the stout, although itd be nice. With a darker beer like a stout, Im worried that it wont have enough carmelization... and come out too sweet. Any thoughts? I thought this was pretty intersting. The other page/forum talked about doubling the amount of hops in order to get the right IBUs...
The CW on boil times has to do with sterilizing the wort and hop isomerization for bittering. The wort can be sterilized in 20 minutes. Sufficient bittering can be achieved with a 20 minute at the expense of a larger hop charge. For example: 87 grams of Cascade with 6% AA boiled for 60 minutes gets you 58 IBUs (hops cost $7.75 @ $2.50 / oz) 144 grams of Cascade with 6% AA boiled for 20 minutes gets you 58 IBUs (hops cost $12.85 @ $2.50 / oz) It costs $5 more for hops in a 20 minute boils to get the same IBUs from a 60 minute boil. Does a 20 minute boil save more than $5 in propane than a 60 minute boil? --- Mis-read the OP's boil time (20 v 30) in the analysis but the basic conclusion is the same.
FWIW, a proper 60 min boil using Natural Gas will cost about the same as 6 minutes using propane. I'm just sayin'
No question DMS is frequently forming. Is it scary? I guess thats up to you. Personally, I'm scared by it.
If you are just trying to save cash I would find a place to fill your propane. I just found one near me, they filled my tank to 20 pounds for $17 where the places you swap just have them filled to 15 pounds. Now if youre just looking to save time and dont care about bittering then I would think it may be recipe dependent as to if you can pull it off. Some grains produce more DMS than others...
I have done this numreous times. Even with Pils malt. Never had an issue. I don't use flavorful lower AA% hops for bittering, so adding 1oz of Magnum at 30 instead of 0.5oz at 60 isn't a huge cost. DMS isn't just a boil problem, but also if you don't chill quickly, and if you don't have a vigorous fermentation, so if you let the wort sit for hours hot, and underpitch old yeast after a 30 minute boil then you are begging for issues. Much of the studies on DMS are performed on large volumes of wort in big breweries where there is much more SMM present due to the larger volume, which takes much longer to boil off.
Ill weigh in as well as I have down two twenty minute boil ales in recent memory. The first one I used standard golden light and chinook for hops (I hop bursted it). Turned out well. The second one I just recently opened up and I used pils lme and I used perle and tett for hops. It turned out really well and I have not detected any DMS.
did my last 4 batches as 20 minute boils (extract), I love it but I'm itching to do an all grain again soon.
With regards to volatilizing unwanted compounds via boil evaporation (such as DMS), generally the optimal boil off evaporation rate is 8%. No need to go over 8% and slightly under 8% (say 6-7%) is OK in most cases. If you can evaporate that much of your pre-boil volume off in 30 minutes (and chill quickly post boil) you shouldn't run into any dms concerns. My preboil volume is 13.5 gallons and I boil off roughly 1 gallon per hour (7.4%) so I generally stick with 60 minute boils.
Not totally true. The only time I have ever had DMS is from a short boil Pils and Wheat DME base Berlinerweisse that was fermented with yogurt. DMS bomb.
