Pilsner LME

[Cosmic Charlie]

I do partial mash with a 3 gallon cooler, and have always used 100% Maris Otter LME. My next batch will be my first using a different LME - despite the title of this thread, its 50% Munich and 50% Pilsner, but my concern is with the pils.

Have all (or most) the DMS precursors driven off in the process of making this LME? If not, how long should I boil this? I usually add the extract very late, often at knockout and let it sit for 10-15minutes. Will extract late work with this? Any other advice is welcome,

Peace!

[Goldberg]

It's always been my understanding that DMS is a problem whenever you're heating wort, be it mashing or boiling, can only assume that extract would be no different. I've heard a 90 minute boil increases the amount of DMS that evaporates and as always, covering the kettle is a no-no.

Edit: http://www.homebrewtalk.com/wiki/index.php/DMS