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* With the lid on the boil kettle ("closed system"), avoid allowing wort to stand between 80-100°C/176-212°F (or between 80°C and your area's boiling point). If the lid is off, DMS will continue to evaporate even at lower than boiling temperatures due to its thermodynamic properties, and less will be retained.
* If the wort is allowed to stand in the above mentioned temperature range in a closed system, boil the wort vigorously for a few minutes afterwards, and then quickly cool it below 80°C (176°F).
* Keep the lid off while the wort is chilling, until it reaches around 60°C/140°F. This temperature is still hot enough to keep the wort pasteurized<ref>[http://www.sciencedirect.com/science/article/pii/S0023643806002854#bib16 A suitable model of microbial survival curves for beer pasteurization. Sencer Buzrul. 2006.]</ref>, and DMS will continue to volatilize off (see the [[Dimethyl_Sulfide#Numerical_Modeling_Using_Updated_DMS_Volatility_Data|DMS Volatilization Model]] below).
* If getting DMS in a 15 minute boil, try pasteurizing the wort at 82°C/180°F for 15 minute and not boiling at all.
* Use open and/or shallow fermenters <ref name="bamforth"></ref>.