UFO

[noble ox]

HI All
Unidentified foul odour
Everything went well with my 1st brew, a mysterious odour after fermentation very difficult to suss out ( not cabbage or cider or apples or medicinal) what it smelled of
It has now almost disappeared after 2 weeks in the KK and very drinkable
Exactly the same smell and taste in 2nd batch after fermentation different yeasts eachtime, I have googled around and can only deduce that my problem is Dimethyl Sulphide
When I boiled the wort I admit I had the lid on too much
Could this cause my odour? Is it common?
Thanks in advance for any suggestions

[EoinMag]

DMS is described as cabbage like or cooked corn like.

[coatesg]

For a quick intro into DMS and what you're looking for, go and open a tin of cooked sweetcorn and sniff it... "Cabbagey" and "cooked vegetables" also descriptors. Boiling with the lid on is one good way of increasing it in a brew as you want it to boil off. Not boiling long enough, especially with pilsner malt is also another cause, as are not chilling quickly enough and using a lot of corn as an adjunct can give you this type of aroma.

Carling is a commercial example of a beer with DMS in spades...

[simco999]

Better than an Unidentified Floating Object!!