Nej det är inte riktigt sant att DMS nivån blir högre i 60min mot 90min kok för pilsnermalt. Förr var det ett problem men malten har blivit bättre vilket ni redan har varit inne på.
"Two beers of the same recipe consisting of 93% German Pils malt were produced simultaneously utilizing the exact same process with a single exception– one was boiled for 30 minutes while the other was boiled for 90 minutes. The impetus for this xBmt was to test the conventional wisdom regarding increased risk of dimethyl sulfide (DMS) in beers produced using a large portion of lower kilned Pils malt and the oft recommended longer boil for such worts. Results of the triangle test failed to achieve significance, indicating a general inability for participants to reliably distinguish between the different beers. However, as is common with most xBmt findings, the question of whether there was an actual difference in levels of DMS remained. A sample from each batch was sent to a lab for objective analysis, the results of which validated the results of the original xBmt: neither the 30 minute boil nor 90 minute boil samples contained measurable levels of DMS.
As was previously discussed, it’s possible the lack of DMS in these beers is a function of the high modification of the Pils malt used (Best Malz) and that less modified malts, such as those that are floor malted, might produce higher levels of DMS. But, it’s just as possible our understanding of the relationship between DMS and boil length is simply lacking, that our access to modern technology, higher quality ingredients, and better knowledge about brewing processes has reduced the likelihood of problems brewers of yore had to worry about. It’s these types of ideas I hope provoke the modern homebrewer to humbly question convention and embrace the thrill of treading new ground. Cheers!
http://brulosophy.com/2015/10/08/update … beeriment/
En varning dock!!! Brulosophy är inte för högskolepoängsbryggare, den kan skaka om er teoretiska värld rejält.
