Blonde ale strangeness.

Although I would disagree on the latter statement, it's kind of a moot point as neither of us will get to try the beer or see if the character ages out in the long term.

 

Cheers to that.

 

I think your problem is something else and not the boil. My boil rate is slow 3/4 gals per hour and i don't get the corn issue.

 

And that is for a wort that is predominantly from Pilsner Malt? If so, which malting company/type of Pilsner Malt?

Also, how long do you boil your Pilsner Malt wort?

Cheers!

 

That rate is for every malt i use. I mostly use Avangard pale and pilsner which is suppose to be highly modified and create less dms. I also do whirlpools for every batch which also helps.Here's some good reading.
http://brulosophy.com/2015/09/14/boil-length-pt-2-pilsner-malt-exbeeriment-results/
http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/
http://scottjanish.com/how-to-prevent-dms-in-beer/

 

The issue with Pilsner Malt is that since it is lightly kilned it is higher in the precursor of S-methylmethionine (SMM) vs. more heavily kilned malts (e.g., Pale Malt, etc.).

Based upon your input of Avengard Pilsner malt creates less DMS I would surmise that specific malt has lower amounts of SMM and therefore less likelihood of perceptible DMS after the boil (i.e., lesser amounts of SMM to create DMS).

If you are a member of AHA you can read the presentation entitled Boil Pro: What Homebrewers Can Learn from Pros on Wort Boiling that Martin Brungard gave at HomebrewCon 2018. There is data in that presentation.

Cheers!

 

This just happened to me! An entire 55# bag of malt that was supposed to be caramel/crystal appears to have been simply pale malt - mislabeled. I have my malt pre-milled so I'm assuming I got the other bag (with the caramel/crystal) but where did it go? I'm no fool, I've been doing this for 25 years, and I didn't make a mistake on this, whomever was doing the milling of the grain did. It's a simple mistake, throwing the wrong label on when the milled and re-sewn bags all look the same, and I'd imagine this happens to home-brew shops as well.

Luckily I caught it, and I assume I'll find the caramel/crystal soon enough, but that could have been a disaster depending on whatever beer it might have gotten in to.

 

Probably your best bet.