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When boiling smaller volumes of wort, for example on the homebrew scale versus a large commercial scale, there is a larger surface area to volume ratio. This larger surface area to volume ratio allows for more evaporation and volatilization of DMS to occur <ref name="beersmith">[https://www.youtube.com/watch?v=YDBKUCkg8cM Boiling Home Brewed Beer with Dr Charlie Bamforth - BeerSmith Podcast #121.]</ref> (~30 minutes in). Smaller fermenters would also benefit from a larger surface area to volume ratio since fermentation helps to volatilize DMS. This may account for the general lack of DMS reported in homebrewed and small-scale farmhouse beer <ref>[http://brulosophy.com/2015/10/08/update-lab-data-on-pils-malt-boil-length-exbeeriment/ "Update: Lab Data on Pils Malt Boil Length Exbeeriment" on Brulosophy. Retrieved 03/08/2016.]</ref><ref>[http://beerandwinejournal.com/30-min-boil/ "All Grain Pale Ale 30-Minute Boil Experiments" by James Spencer on Beer & Wine Journal. 06/24/2015. Retrieved 03/08/2016.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1243791188982426/ Discussion on MTF regarding DMS in raw ale/no boil/short boils. 03/01/2016.]</ref><ref name="larsblog"></ref>.
===Avoiding DMS===* Avoid allowing wort to stand between 80-100°C (176-212°F).* If the wort is allowed to stand in the above mentioned temperature range, boil the wort for a few minutes, and then quickly cool it below 80°C (176°F).* Use open shallow fermenters.* Increase fermentation temperature.* Allow the beer to age longer.
http://onlinelibrary.wiley.com/doi/10.1002/j.2050-0416.1983.tb04142.x/abstract