514) and increasing the liklihood of putting more bacteria into your no-low-chill container. If you follow the commonly quoted 140*F threshold, you are getting below the pasteurization temperature which is also 140*F (De Clerck, A Textbook of Brewing, Vol. above, suggests the importance of keeping the temperature between 160*F to 180*F to reduce bacterial growth (pp. However, to be certain that no DMSO is being formed, get below 60C (140F) and you're absolutely certain that no DMSO is being formed." I think you're fine if you can get the wort below 170F rapidly, then you keep cooling after that. Just like a lot of other brewing numbers, we're just picking the closest increment of 10C, in this case 70C. Keep in mind, 158F is not some magic number where conversion of SMM isn't happening anymore. I've seen information that says the conversion of SMM to DMSO occurs "above 60C." (I'll put a link at the end of the post if I can find it.) (Or was I just screwing up my C to F conversion like usual? )Ĭonversion happens around 70C. "Hmm did I say 60C was the conversion temp or that getting below 60C ensures no conversion is happening? Two different things. The 2 references given for the above paragraphs:įix, G J, Principles of Brewing Science (Brewers Publications, Boulder, 1989), 142.ĭeClerck, J., A Textbook Of Brewing, Vol. If you dont get a good cold break the protein remaining in the wort can later cause problems for the yeast during fermentation and contribute to haze in the finished beer. This is the primary reason that cooling the wort quickly is important.Īnother reason for chilling quickly is that it produces a better cold break, which is made of clumped protein-polyphenol complexes that begin to form as the the wort drops below 140*F. However, if the wort spends a long time between boiling and room temperature (where DMS production is virtually nil), then the DMS level will become excessive. If you cool quickly, the DMS created will be below the flavor threshold and the finished beer will not have a detectable amount. When you turn off the heat and the boiling stops, DMS begins to increase in the wort. As long as the wort is boiling the SMM is converted to DMS and is boiled off. When wort is above 158*F S-methyl methionine (SMM) in the wort rapidly breaks down to dimethyl sulfide (DMS). "Here is what I found in Homebrewing Volume I by Al Korzonas, page 90. I'll highlight the more interesting posts, but you should read the thread for full context. Lots of interesting references and conversational exchanges in this thread.
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