hist-brewing: Slow Ferment -Reply

Eric.Fouch at steelcase.com Eric.Fouch at steelcase.com
Thu Jul 8 08:35:00 PDT 1999

I seem to have been corrected.  I was not aware of the potential bacterial
origin of DMS.

In this case, a short lag time would minimize the effects of a bacterial
source of DMS, but he major source to concern yourself with, as iterated by
Nathi, would be treatment during the boil and cooling.

Eric Fouch, PDTL
"..but you never know, until you know."
                                                -Dr. Pivo

------------------( Forwarded letter 1 follows )--------------------
Date: Thu, 8 Jul 1999 11:10:11 EDT
To: Eric.Fouch
From: Owenbrau at aol.com
Subject: Re: hist-brewing: Slow Ferment -Reply

In a message dated 7/8/99 10:21:39 AM Eastern Daylight Time,
Eric.Fouch at steelcase.com writes:

> DMS or dimethyl sulfide, is not the product of bacteria.

from "Zymurgy", special issue 1987, "Trouble Shooting", pg 39-40:

"The presence of this compound in beer can stem from two sources: bacterial
infection of wort, and/or inefficient elimination or inadvertant entrainment
of normally occurring DMS during beer processing.

The major source of high levels of DMS are usually attributable to the
presence of an infecting bacteria Obesumbacterium Proteus, commonly referred
to as "wort bacteria". "

as long as you boil your wort well, the primary source of DMS is infection.
poor sanitation of equipment is the usual cause.


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