07/23/10 09:36 AM
Boil Time for pLambic
I made a small batch (1.5gal) of pLambic wort last night, the grist included pils malt and unmalted wheat. I used some aged hops on this one, and it was made specifically to pitch a starter of Oud Beersel bugs.
The problem is, I was tired and just boiled it for 45 minutes, cooled and pitched my yeast. At which point I remembered that pils malt needs a longer boil to avoid DMS issues.
My question is, what boil length do people typically use for these worts and do you think I am doomed to taste sweet corn in this brew?
The wort I decanted off the Oud Beersel starter, smelled like vinegar and gym socks.