Tall_Yotie
Well-Known Member
Howdy folks. Brewing something up using Pilsner malt, and trying to figure out the whole 90 minute boil to remove DMS. Is that actually needed, or is that something that people said a long time ago and folks have just stuck to it?
I was a Brewer at a production brewery, and we never did a 90 minute boil when using Pilsner malt. Never had a DMS issue. We always had a very strong boil for just 60 minutes. No issues.
The idea of a secondary fermentation requirements, oxygen leaking in through a plastic bucket, proofing dry yeast, and adding too much sugar adding a cider-like flavor have been disproven over the past several years as just old misinformation. I'm curious if all the advice I have read about for a 90 minute boil with Pilsner malt is purely from people reading all the articles and repeating what they have read, rather than knowing it from scientific experience.
Bit of a ramble, guess my point is this: do I actually need to do a 90 minute boil with Pilsner malt, or is 60 minutes fine enough?
I was a Brewer at a production brewery, and we never did a 90 minute boil when using Pilsner malt. Never had a DMS issue. We always had a very strong boil for just 60 minutes. No issues.
The idea of a secondary fermentation requirements, oxygen leaking in through a plastic bucket, proofing dry yeast, and adding too much sugar adding a cider-like flavor have been disproven over the past several years as just old misinformation. I'm curious if all the advice I have read about for a 90 minute boil with Pilsner malt is purely from people reading all the articles and repeating what they have read, rather than knowing it from scientific experience.
Bit of a ramble, guess my point is this: do I actually need to do a 90 minute boil with Pilsner malt, or is 60 minutes fine enough?
