So far, 2 xBmts on reduced boils have shown it doesn’t seem to have the impact expected, especially in regards to DMS. In collaboration with Atlantic Brew Supply, we explored this variable further by comparing similar recipes using Pilsner malts from 2 different maltsters, both boiled for only 30 minutes. Was there a noticeable difference? Results are in!
Nice to know. Toured Weyermann 3 weeks ago, tomorrow. Was it that long ago? Home tomorrow.
On the tour the guide said that 80% of the malt is local and grown under contract. The other 20% is on the spot market. I would assume some different varieties come from the spot market purchases. They also have a line of malts from the old Barke variety.
I would assume Best has contracts with local farmers around Heidelburg. Are those the same?
Food for thought,
I actually thought of you being in Germany as I was working on this article… with massive amounts of envy.
I am ready for time at home and my own bed. It has been a great trip!
So the tasters weren’t asked about DMS? Did any of them mention it?
Any idea what the pre-boil volumes were?
We don’t ever ask about particulars, so no specific questions about DMS. And no comments suggesting any tasters detected DMS in either sample.
We intended to have the samples analyzed in a lab like I did with the last boil length xBmt, but the holidays made coordinating that difficult.