Off flavors

Weedy, do you think that perceptible DMS is solely an issue for commercial breweries?

Maybe some of the BJCP judging folks can provide some insight here? @hopfenunmaltz

Cheers!

 

I use Vienna and Munich only in my Oktoberfest. Everything from Weyermann should be treated with caution IMO, but I also am a huge fan of their’s so I’ll deal with it.

Anecdotal evidence on my end, but yes (to a degree). In a commercial brewhouse you typically have a narrow column for the steam vent and on the homebrew level, you typically have an opening the same as the diameter of the kettle. One of my concerns with Robobrews and Grainfathers is the lid and narrow hole. I need to review the Robobrew system I got, but that is one of the main concerns I have.

 

Low levels are allowed in Pils malt based beers. Note the Low.

You do get some whiffs of DMS in German beers. Not high, it usually dissapates. Not much different from H2S in German beers.

I'm sitting at the Frankfurt Flughofen waiting for my flight home, so yeah, the above matches my experience the last 2 weeks.

 

That is true if you do not put the kettle lid on. I have read a few posts by homebrewers where they detail they partially put the lid on since that is the only way they can achieve a rolling boil (i.e., burner does not produce sufficient BTUs).

Cheers!