DMS condensation myth

Some people think dimethyl sulfide (DMS) will condense on a kettle lid and undesirably fall back into the boiling wort, so they do full open boils.  After doing over a hundred batches with the lid covering 80% or more of top of the kettle, I just looked up the boiling point of DMS to find it to be 99°F.  I think my kettle lid is at least 180°F during boil – there’s no way is DMS condensing.  Use science and stop wasting energy.

Yeah, Science

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4 Responses to DMS condensation myth

  1. Per Buer says:

    Hi.

    Remember, you are not talking about pure DMS but DMS dissolved in wort or water. So a solution of DMS and water has no problems condensing at temperatures way higher than 99F.

    If you collect some of the condensation you’ll find a rather strikingly intense taste of DMS.

    Yeah, science. :-)

  2. Nerdly Admin says:

    I like the idea of tasting the condensation. But, though I barely got through Physical Chemistry (just enough to get the famous “Honk if You Passed …” bumper sticker), it’s tough to imagine how being in solution (or co-mingled vapor phase) with water will elevate the vapor point of DMS enough to make it hang around on a hot kettle lid.

  3. Targus says:

    So you know how water will vaporize during a boil then condense on the kettle lid and drip back into the kettle? Pretty sure the same thing happens with DMS.

    Science.

  4. Nerdly Admin says:

    Targus, what sort of science has DMS condense well above the 99°F boiling point?

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