Dimethyl Sulfides (DMS)

I came across pages that mentioned Dimethyl Sulfides (DMS) while considering my first homebrew recipe that would incorporate a whirlpool hop stand after the boil. I’m putting together what I’m finding for future reference…

First, the useful pages that I’m finding…

BYO – Wort Boiling: Homebrew Science

Beersmith – Dimethyl Sulfides (DMS) in Home Brewed Beer


What I’m finding as relevant points to consider…

  1. SMM, or s-methyl-methionine, is created from amino acids during the malting process.
  2. DMS is a byproduct of heating SMM.
  3. DMS is volatized and evaporated off during the boil, with a half-life of 40 minutes.
  4. A 60 minute boil will remove 64.7% of the DMS and a 90 minute boil will remove 79%.


Still putting my notes together, will come back soon to polish up this page…