I have a fairly unique situation that I'm curious if I can resolve.
I was making a kettle sour the other day and our heating elements were accidently left on after we cooled to 110* and pitched our lacto culture.
When I came back to the shop around 10:30 that night I had a giant mess on my hands and about 1.5bbls less wort in my boil kettle.
I let the wort cool over the next day and then we pumped back into the mash tun, cleaned our boil kettle and heating elements and then moved the wort back, brought it up to 185* for about 25 minutes and the dropped temp back down to 110* and pitched a new lacto culture.
Now during that slow cool there was created the inarguable presence of DMS. What I'm curious about here is when I bring this back up to boil tomorrow to finish my beer will I be able to boil off that nasty creamed veggie taste that's in there from the DMS or is it that that once the DMS is present I'm stuck with it?
Thanks in advance for any help.
I was making a kettle sour the other day and our heating elements were accidently left on after we cooled to 110* and pitched our lacto culture.
When I came back to the shop around 10:30 that night I had a giant mess on my hands and about 1.5bbls less wort in my boil kettle.
I let the wort cool over the next day and then we pumped back into the mash tun, cleaned our boil kettle and heating elements and then moved the wort back, brought it up to 185* for about 25 minutes and the dropped temp back down to 110* and pitched a new lacto culture.
Now during that slow cool there was created the inarguable presence of DMS. What I'm curious about here is when I bring this back up to boil tomorrow to finish my beer will I be able to boil off that nasty creamed veggie taste that's in there from the DMS or is it that that once the DMS is present I'm stuck with it?
Thanks in advance for any help.
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