13,601
edits
Changes
no edit summary
* Use open and/or shallow fermenters <ref name="bamforth"></ref>.
* Increase fermentation temperature <ref name="bamforth"></ref>.
* Allow the beer to age longer, particularly if it contains ''Brettanomyces''. Studies in lambic brewing has have shown that DMS will volatilize over time if left in the fermenter.
* Use more highly kilned malts such as 2 row instead of pilsner malt.