Kolsch: vegetal aroma

Matt · Post by **Matt** » Fri May 02, 2008 9:21 am

I'm tasting my Kolsch at the mo and the taste is nice but the aroma has a vegetal/ripe fruit character. Is there a specific problem here or is this something that is likely to clear up?

Cheers,
Matt

prodigal2 · Post by **prodigal2** » Fri May 02, 2008 9:30 am

I think that sounds like DMS, I think Steve Flack has mentioned it a few times in posts.
Sorry I can't help any more than that Matt.

Gurgeh · Post by **Gurgeh** » Fri May 02, 2008 9:31 am

Is it off-putting?

My Kolsch is possibly showing this, but I had just thought it suited the style. Quite like it!

is it DMS?

Mine is medium carbonated and served at 6C. works a treat... (Like i said somewhere else, it's popular with my mates!)

Matt · Post by **Matt** » Fri May 02, 2008 10:10 am

Thanks for info chaps.

Yep it was Pilsner malt DaaB.

My boil is not the most vigorous so having read up on DMS I am putting it down to Pilsner malt + un-vigorous boil.

@rses

oh well I'll just have to get another brew on to make up for it

steve_flack · Post by **steve_flack** » Fri May 02, 2008 10:13 am

DMS arises from either an insufficient boil or too slow cooling. It's important to cool the wort quickly as otherwise DMS is formed at higher temps but isn't driven off. I've not noticed it being a major problem with UK lager malts but it could be with continental pilsner malts.

A tiny bit of DMS is quite nice in a lager and is something my lagers probably lack as I use lager malt.

Matt · Post by **Matt** » Fri May 02, 2008 10:24 am

I do boil for 90 mins and my IC chills in circa 45 mins. I wondered about underpitching but the lag time was circa 4 hours so I thought I'd got no worries with the yeast?

Will it diminish with keeping Steve?

Ought to get straight back in the saddle and maybe re-brew with some pale MO instead.

steve_flack · Post by **steve_flack** » Fri May 02, 2008 10:33 am

It could well do.

Matt · Post by **Matt** » Fri May 02, 2008 10:49 am

Here's hoping. Thanks for the advice.

johnh · Post by **johnh** » Fri May 02, 2008 12:59 pm

Funnily enough, I had this problem recently when I used British lager malt for the first time. I put it down to the slow cooling. In time it did move to the background but that slightly cabbagy flavour still takes the crispness away and diminishes the beer overall. I couldn't imagine that more than a little bit would be desirable.

steve_flack · Post by **steve_flack** » Fri May 02, 2008 1:37 pm

Oh for sure, only a tiny bit of DMS is nice but it adds something and doesn't really seem cabbage-y at those levels.

mysterio · Post by **mysterio** » Fri May 02, 2008 1:45 pm

I imagine that's pretty subjective, a bit like diacetyl in ales, I find even a hint of DMS in lager really off-putting. Rolling Rock - is that the DMS beer?

Matt · Post by **Matt** » Mon May 12, 2008 9:19 am

Well this is tasting pretty good now but I have discovered that it also has chill haze. So all leads are headed for chilling too slowly

Gurgeh · Post by **Gurgeh** » Mon May 12, 2008 9:37 am

mine had chillhaze too, but as I had it force carbonated & bottled in little green stella/becks bottles and did not pour out, no-one noticed

Matt · Post by **Matt** » Mon May 12, 2008 10:01 am

Gurgeh wrote:mine had chillhaze too, but as I had it force carbonated & bottled in little green stella/becks bottles and did not pour out, no-one noticed

Now that is cunning

Interesting DaaB. I'm planning to brew a lager with the Brewlab lager strain.

Never thought this hobby would lead me into drinking lager

Post by **Aleman** » Mon May 12, 2008 10:54 am

I'd Second Daabs advice - pretty soon you'll be wanting to put chocolate in your beer

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Kolsch: vegetal aroma

Kolsch: vegetal aroma