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* Increase fermentation temperature <ref name="bamforth"></ref>.
* Allow the beer to age longer, particularly if it contains ''Brettanomyces''. Studies in lambic brewing have shown that DMS will volatilize over time if left in the fermenter.
* Use more highly kilned malts such as 2 row pale malt instead of pilsner malt.
* If the pH must be lowered, for example, when [[Wort_Souring#How_to_Pre-Acidify|pre-acidifying the wort before kettle souring]], lower the pH near the end of the boil but before the cooling or whirlpooling process. A higher pH will increase the rate that SMM converts to DMS during the boil, and lowering the pH after the boil but before cooling will slow the rate at which SMM converts to DMS <ref>[http://onlinelibrary.wiley.com/doi/10.1002/jib.49/full#jib49-sec-0018 125th Anniversary Review: Bacteria in brewing: The good, the bad and the ugly. Frank Vriesekoop, Moritz Krahl, Barry Hucker and Garry Menz. 2013.] </ref>.