Big Chooch wrote:I've done two batches like that (late hop plus late extract) with thirty minute boils. Although the late hop addition really smoothes out the bitterness without being too malty and adds more flavor and aroma, I'm going to start adding the extract at the beginning again for my partial mashes because I'm getting some off aromas that I think a longer boil would drive off (DMS, sulfur, etc.) I could be wrong but after two batches smelling like I farted in a glass, it would be tough to convince me otherwise.
I was going to try this just to see how short I could make the brew day w/o making some crap I couldn't even
give away.
If you're using all extract (or extract w/ steeping grains) A short rolling boil should be enough. Extract has already been boiled then dehydrated.
DMS would be boiled-off when the extract was made and some during your (second) boil.
The key is to cool the wort as fast as you can so that DMS doesn't form from the SMM present in the wort.
SMM==> (140F<heat<boiling) ==> DMS. Heat, without the boil to dissipate the formed DMS will cause the DMS to form and dissolve in your beer. So the wort needs to be cooled from boiling to below ~140F as fast as you can.
The sulfur smell comes mostly from the yeast and will dissipate w/ aging.
