IPA with DMS

[dr_rob]

My IPA smelled great in the fermenter with dry hops.

Kegged it (King keg) on Sunday and kept the heater around for 3 days to ferment out the priming sugar. Had a taste and it's really DMS'y, also it fermented down to 1004 (before kegging), but predicted FG was 1014.

I did mash on the low end (60-62C), but given the DMS aroma thats coming off it now, could this be an infection??

I used Safale US-05.

Any ideas what to do next?! I'm thinking just wait a week or two and see how it progresses with cold storage.

 

[RobWalker]

it might also be hop grassiness from dry hopping. both of these off flavours will almost disappear in a couple of weeks :thumb:

 

[Asalpaws]

That's a very low mash temp, US 05 is a pretty strong attenuator, given a chance. What temp did you ferment at ? Could be esters if fermented warm. As Rob says, if it is DMS should dissipate with time. With dry hops I've run into problems with oxidation, this also tastes a bit DMS like. T

 

[zgoda]

DMS does not dissipate, diacetyl does.

If it's more like celery or parsley, then it may be infection. If it's more like boiled corn/vegs, then it was either not enough boiled or **** malt was used.

 

[dr_rob]

Thanks. Fermented at 18C, dry hops went in on day 8, for 7 days.
It's got a real ketchupy kind of smell to it. Someone I was chatting to reckons it was chilled to quick?

Think I'll just have to wait and see how it progresses! Shame because it smelt so good during fermentation!

 

[robsan77]

Thanks. Fermented at 18C, dry hops went in on day 8, for 7 days.
It's got a real ketchupy kind of smell to it. Someone I was chatting to reckons it was chilled to quick?

Think I'll just have to wait and see how it progresses! Shame because it smelt so good during fermentation!

I didn't know you could chill too quick.

 

[adomant]

As zygoda implies, classic cause of this is improper boiling or boiling with the lid on, did you get a 60-90 minute rolling boil with steam driven off the wort?

 

[alanywiseman.]

DMS has a boiling point of under 40C so unless you boiled with the lid on it is something else. What makes you think it's DMS? What us the off flavour?

 

[dr_rob]

60 min boil with about 1.5L loss, so don't think it was a boiling issue.
The aroma (to me) is very ketchup-like... Although could do with another nose to corroborate (if anyone is based in Devon, they're welcome to come and have a sniff!!)
I also was not aware of issues in chilling to quick, not read about that anywhere else!

Most of the malt was fresh, although about 500g of wheat and vienna (5% of the grain bill) were left over from a few months back.