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Message - Re: DMS in IPA

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Subject: Re: DMS in IPA
Posted By: Steve Parkes (abg@abgbrew.com)
Date/Time: Sept 02, 2000 (at 16:47) 

>Steve, I've got a style-related question for you: Is DMS
often a problem with IPA recipies? I recently attended an
IPA festival down in Hayward (15 IPAs, including a firkin of
cask-conditioned Fullers) and in trying them nearly 80% had
some undertone of DMS. In at least one case, it was so
strong as to remind me of Rolling Rock. Quite unpleasant.
>
>As a side note, if anyone's interested, I can post the notes I
took on each beer.
>
>-Geoff
>
Cannot say that DMS is a charactereistic I look for in an IPA. Problem is that large amounts of hops added late in the boil and in the hop back can contribute considerable amounts of DMS. This would be best avoided by dry hopping the finished beer rather than heavily hopping in the hop back. This takes time however and hop leaves can be a hassle to deal with. 

I would love to see a post of your tasting notes and I'm sure the rest of the class would too.

In response to:

DMS in IPA  (live link)
Geoff Student, Aug 31, 2000 (at 10:32)

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