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DSM in Lambic production

Discussion in 'Homebrewing' started by olympuszymurgus, Mar 7, 2012.

  1. olympuszymurgus

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    Hi guys.

    I went for a more "American wild" style wort in a batch from December, three carboys full, with different yeast/bacteria blends in each. The wort was 75% pils, 25% wheat. This was my first time using Floor malted Boho pils. I did not do a long boil, in fact I think I cut it short at 45 min because I hit my volume.

    Today I did some smelling and tasting, and there is some ridiculous levels of DSM in all three. this is the first time I have ever had DSM issues in a brew, so I'm a little bedside myself. The cause is obvious, slow cool fermentation, short boil and a shit tons of Pils malt.

    So... is there anything I can do? will time clean it out? will the bacteria help? do I need to dump out 15 gallons of wort?

    Thanks guys.
    J
     
  2. Wolfsdenbrew

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    First, it is DMS :). With a lambic it will be gone so long before the beer is ready to drink, no worries.
     
  3. olympuszymurgus

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    Well I feel dumb for my lack of spelling ability.
     
  4. LynnHomeBrewer

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  5. olympuszymurgus

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    Dimethyl Sulfide
     
  6. pweis909

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    Don't be so hard on him; he probably did too much LDS in the '60s.
     
    backfat likes this.
  7. backfat

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    that's not funny.... but it's funny
     
  8. ryane

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    I think your right mormon girls tend to linger.....
     
  9. Gueuzedude

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    My understanding is that during fermentation DMS may be lightly reduced by CO2 scrubbing, but fermentation itself can only increase DMS levels, by reducing DMSO (some yeast does this on a low level, but some wild yeast / bacteria can produce more prodigious amounts under the wrong conditions).
     
  10. olympuszymurgus

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    yum...mormon girls...
     
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