How big starter do I need for clean pils lager?

[SacoDeToro]

I brew pilsners and many beers with Weyermann pilsner malt frequently. I get my boils going full roar for 90 minutes. I also whirlpool for 1 minute and give the trub 15 mintues to settle before I knock-out to the fermenter. I pump through a Blichmann plate chiller and I've never had any issues with DMS. Personally, I think the DMS thing is a little overblown. I think many people are misinformed on what DMS actually tastes and smells like. Pilsner malt has a wonderful aroma and flavor that I personally liken to sweet crackerbread, which I seen people declare as DMS countless times. Crack open a can of creamed corn and tell me if your beer smells like that. I've smelled a few beers that were laboratory verified for DMS and I personally found them to smell more like cooked cabbage that creamed corn.

[boobookittyfuk]

I brew pilsners and many beers with Weyermann pilsner malt frequently. I get my boils going full roar for 90 minutes. I also whirlpool for 1 minute and give the trub 15 mintues to settle before I knock-out to the fermenter. I pump through a Blichmann plate chiller and I've never had any issues with DMS. Personally, I think the DMS thing is a little overblown. I think many people are misinformed on what DMS actually tastes and smells like. Pilsner malt has a wonderful aroma and flavor that I personally liken to sweet crackerbread, which I seen people declare as DMS countless times. Crack open a can of creamed corn and tell me if your beer smells like that. I've smelled a few beers that were laboratory verified for DMS and I personally found them to smell more like cooked cabbage that creamed corn.

Some people are super, SUPER sensitive to DMS. I have a friend that can smell the faintest DMS from 10 feet away.

[SacoDeToro]

Some people are super, SUPER sensitive to DMS. I have a friend that can smell the faintest DMS from 10 feet away.

You sure it's not just your farts? Too much cornbread and BBQ can give you some wicked DMS farts.

[Brewzhnev]

I get my boils going full roar for 90 minutes.

I was surprised to hear Mufasa say he prefers long simmers to bring out the caramel taste. I guess that is in addition to big boil to get the hot break.

[SacoDeToro]

Everyone has their methods, but I settled on vigorous 90 minute boils some years ago and I've been very happy with the results. Most commercial breweries that I know boil things like crazy. A few Belgian breweries do long simmer-type boils. Struise is one that comes to mind. But I suspect you're not going to a Pannepot-style beer, which undergoes a 24 hour boil. Yes, 24 hours. Water is added back at steady intervals. I believe Olfabrikken porter gets a 14 hour boil. Talk about a long-ass brew day...

[Sent From My iPhone]

Some people are super, SUPER sensitive to DMS. I have a friend that can smell the faintest DMS from 10 feet away.

I wouldn't let him near my beers