Changes

* With the lid on the boil kettle ("closed system"), avoid allowing wort to stand between 80-100°C/176-212°F (or between 80°C and your area's boiling point). If the lid is off, DMS will continue to evaporate even at lower than boiling temperatures due to its thermodynamic properties, and less will be retained. Note that homebrewers using the [http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ Australian "No-Chill" brewing method] have reported DMS as not being a problem <ref>[http://brulosophy.com/2015/02/09/a-year-of-no-chill-lessons-from-a-secret-xbmt/ "A Year of No Chill | Lessons From A Secret xBmt". Aaron Collier. Brulosophy website. Retrieved 07/04/2018.]</ref><ref>[https://www.brewersfriend.com/2009/06/06/australian-no-chill-brewing-technique-tested/ "Australian NO CHILL Brewing Technique TESTED". Brewer's Friend website. 06/06/2009. Retrieved 07/04/2018.]</ref>; however, at least one example of reporting DMS in side by side comparisons of No-Chill versus immersion/counter-flow chilling when using pilsner malt exists <ref>[http://www.basicbrewing.com/index.php?page=basic-brewing-radio-2012 "November 8, 2012 - ANHC Chilling Experiment". BasicBrewing Podcast. Australian National Homebrew Conference 2012. Retrieved 07/04/2018.]</ref>. * If the wort is allowed to stand in the above mentioned temperature range in a closed system(especially when brewed with a low modified malt), boil the wort vigorously for a few minutes afterwards, and then quickly cool it below 80°C (176°F).