Announcement

Collapse
No announcement yet.

power outage during knockout

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

  • power outage during knockout

    Last week there was a power outage for 80 minutes right after I started transfering to the fermenter. I was brewing a Foreign Style Stout and from the time I started until the kettle was empty the total time was 2 hours and 30 minutes. My question is. At what length of time does DMS start to reappear during slow cooling times? I have taken gravities and done some sensory analysis and haven't picked up any DMS notes as of yet!? I have read that ale malts don't have many DMS precursers (compared to lager malts) and they should be boiled off with good evaporation rates. Any thoughts would be great.

    Brews to you,
    billings
Working...
X