DSM in Lambic production

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

Thread Status:
Not open for further replies.
  1. olympuszymurgus

    olympuszymurgus Zealot (582) Nov 24, 2009 California
    Beer Trader

    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

    Wolfsdenbrew Initiate (0) Jun 16, 2004 New Mexico

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

    olympuszymurgus Zealot (582) Nov 24, 2009 California
    Beer Trader

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

    LynnHomeBrewer Aspirant (207) Aug 3, 2010 Massachusetts

  5. olympuszymurgus

    olympuszymurgus Zealot (582) Nov 24, 2009 California
    Beer Trader

    Dimethyl Sulfide
     
  6. pweis909

    pweis909 Poo-Bah (1,599) Aug 13, 2005 Wisconsin
    Supporter Subscriber

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

    ryane Initiate (159) Nov 21, 2007 Washington

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

    Gueuzedude Initiate (0) Aug 21, 2003 Arizona

    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).
     
  9. olympuszymurgus

    olympuszymurgus Zealot (582) Nov 24, 2009 California
    Beer Trader

    yum...mormon girls...
     
Thread Status:
Not open for further replies.
  • About Us

    Founded in Boston in 1996, BeerAdvocate (BA) is your go-to resource for beer powered by an independent community of enthusiasts and professionals dedicated to supporting and promoting better beer.

    Learn More
  • Our Community

    Comprised of consumers and industry professionals, many of whom started as members of this site, our community is one of the oldest, largest, and most respected beer communities online.
  • Our Events

    Since 2003 we've hosted over 60 world-class beer festivals to bring awareness to independent brewers and educate attendees.
  • Our Magazine

    Support uncompromising beer advocacy and award-winning, independent journalism with a print subscription to BeerAdvocate magazine.