I'm entering the realm of yeast starters instead of pitching the smack pack or vial I've done for the last 60+ batches I've brewed. I mashed 3 kg of pale malt for 60 minutes, but was out of propane so I couldn't boil it. I poured, not siphoned, it into a sanitized carboy and let it sit for a week at 50F. (Oxygenation of wort causing problems?) When I opened the carboy to pour the wort into my kettle, I could smell the DMS. I boiled for 60 minutes and cooled to 75F, racked in to a sanitized carboy purged w/CO2, and allowed the sterile wort to sit in my lagering cooler at 50F for the past week. I just pulled the bung today and still get a detectable DMS odor. Will this translate to my starters? Would I be further perpetuating the DMS through every batch I brew using that starter wort?
Mmm...beer