Using lager malt

[johnh]

Hello,

I was wondering if anybody could give me some advice on the use of lager malts. Just as an experiment I brewed a pale ale recipe which had worked well for me before but swapped out the pale malt for lager malt. It gave me the colour I was expecting but the beer has a noticable 'cooked cabbage' taste. I'm guessing this is DMS. The only difference is the malt so is there anything I can do to reduce it next time? I'm thinking a longer boil might help. Will this beer improve with age or is it one to put down to experience?

Thanks.

[steve_flack]

Boil it for 90 minutes and cool it down quicker. DMS is produced at elevated temperatures and if the wort is hot but not boiling it isn't driven off. To reduce it you need to cool the non-boiling wort as quickly as possible.

Funnily enough I don't get any DMS in my lagers (even when they are supposed to have some) as I cool all the wort to below 50C in 5 minutes or so.

[johnh]

Thanks chaps. Great help. I new the day would come when a cold water bath just wouldn't cut it...oh well, off to B&Q.