Changes

If the brewer is experiencing unwanted DMS in no-boil/raw ale/short boiled beers:

* 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> (36:05 minutes).

* Keep the lid off while the wort is chilling, until it reaches around 60°C/140°F, and then cover it. This temperature is still hot enough to keep the wort pasteurized <ref>[http://www.sciencedirect.com/science/article/pii/S0023643806002854#bib16 A suitable model of microbial survival curves for beer pasteurization. Sencer Buzrul. 2006.]</ref>, and DMS will continue to volatilize off (see the [[Dimethyl_Sulfide#Numerical_Modeling_Using_Updated_DMS_Volatility_Data|DMS Volatilization Model]] below).

* If getting DMS in a 15 minute boil, try pasteurizing the wort at 82°C/180°F for 15 minute and not boiling at all.