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===Avoiding DMS===
If the brewer is experiencing unwanted DMS in no-boil/raw ale/short boiled beers:
* Avoid allowing wort to stand between 80-100°C (/176-212°F(or between 80°C and your area's boiling point).
* If the wort is allowed to stand in the above mentioned temperature range, boil the wort rigorously for a few minutes afterwards, and then quickly cool it below 80°C (176°F).
* Use open and/or shallow fermenters <ref name="bamforth"></ref>.