Too long to come to boil... what to expect?

[Fritz Eye]

CHEERS GUYS, thanks for the reassuring words. Bugeater, I took your advice on the water/grain ratio on my next brew (American Brown Ale). If anyone's interested, I have an update... and some questions.

The beer's been in the fermentor now for 2 weeks. Started at 66ºF for a day or two, then placed in water bath with a block of ice when the temp spiked up to 70 (probably didn't need the ice, it dipped the temp to far, but live and learn). Coasted between 64-66 for 4 days and then moved to a warmer room to finish up at 66-68, rousting the yeast once by gently rocking the bucket during the time in the new room.

Finally decided to take a hydrometer reading and it seems to be doing nicely at 1.017, 2 points to the north of the anticipated FG. It's amazingly clear (for my brews anyway) and tastes excellent.

Aha,
I see it is my friend Alex. damn forumn names


Here're my questions...

1) I'm thinking of bottling this coming weekend. Is it worth potentially sacrificing the amazing clarity I have going for a potential point or two on the specific gravity? Would rousting the yeast again even make a difference at this point?
2) I've read that the yeast (WLP007) is quite flocculant, do you think the early temperature dips knocked some out of solution that are worth rousting?

I know this is a fermentation question, but it seems more appropriate to keep all the info about one batch together. Thanks!

[Ozwald]

Would any DMS be created (and subsequently trapped) by the steeping grain liquid while it ramps up to a boil?

No.

Just a clarifier - Yes, DMS will be created. Any temp over 170 will create DMS. In your specific situation, it wouldn't really matter however. 1 - you're not creating very much with just the steeping grains and no base grain. 2 - it's only in a small percentage of your water. 3 - it won't get trapped, just get thrown back into the main boil & directly boiled off again. So... to answer your question, yes it'll be created, but won't matter one bit (in this situation).