Changes

* If the wort is allowed to stand in the above mentioned temperature range, boil the wort rigorously for a few minutesafterwards, and then quickly cool it below 80°C (176°F).* Use open shallow fermenters<ref name="bamforth"></ref>.* Increase fermentation temperature<ref name="bamforth"></ref>.

 http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1983.tb04142.x/abstract   http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1979.tb03936.x/abstract http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1976.tb03721.x/abstract     http://www.homebrewtalk.com/showpost.php?p=1501662&postcount=10 https://www.facebook.com/groups/MilkTheFunk/permalink/1243791188982426/ http://maltingandbrewing.com/coltrol-* Use more highly kilned malts such as 2 row instead of-dimethyl-sulfide-dms-during-brewing-processpilsner malt.html