Boil for Extract

Brewing processes and methods. How to brew using extract, partial or all-grain. Tips and tricks.

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Boil for Extract

Postby ne3l » Fri Jul 11, 2008 8:05 am

Other than hop utilization, is there any reason why you have to boil and extract batch for 60 minutes?
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Conditioning: Bavarian Hefe I, Meade
Drinking: Harvey's Honey Irish Red, American Brown
Irish Red, Bavarian Lager, Bavarian Hefe,
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DMS

Postby Legman » Fri Jul 11, 2008 1:04 pm

Boiling for 60 mins. or longer helps get rid of Dimethyl Sulfide (DMS)

Description: Tastes and smells of cooked vegetables/corn/cabbage or shellfish/seafood. Is acceptable in light lagers to a degree.

Cause: Bacterial infection can cause DMS, as well as covering up your brewpot during the boil. DMS is removed from the wort during the boil, so covering it up is obviously going to cause the DMS-laced condensation to fall back into your brewpot.

Remedy: Keep good sanitation procedures, and make sure to keep a rolling, uncovered boil when brewing. Do not cover your brewpot during the boil!
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boil

Postby Legman » Fri Jul 11, 2008 1:19 pm

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