What is one method brewers use to avoid DMS formation during brewing?

To avoid the formation of dimethyl sulfide (DMS) during brewing, brewers often ensure a good rolling boil and remove the lid from the kettle. DMS is a volatile compound that can develop from certain sulfur-containing compounds in malt, particularly S-methylmethionine (SMM). When these compounds are heated, especially during the boiling phase, they can be converted into DMS.

Maintaining a vigorous rolling boil is crucial because it enhances the evaporation of DMS and its precursors. When the lid of the kettle is removed, it facilitates this evaporation process even further by allowing the DMS to escape into the atmosphere instead of condensing and flowing back into the wort. Consequently, brewers often aim for an aggressive boil to reduce the risk of DMS, thus ensuring a cleaner and more desirable flavor profile in the finished beer. Other methods, such as managing temperature or altering ingredients, may not be as effective as this direct approach to controlling evaporation and volatile compound management during the brewing process.