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Problem:

A smell of vegetables like cooked corn in your beer indicates the presence of dimethyl sulfide (DMS). Dimethyl sulfide can result from poorly-malted grain as it is a malt-germination by-product. However, it is usually the result of chemical processes during the boil and fermentation such as bacterial contamination.

Causes:

• Slow cooling of the wort can provide opportunity for contamination.
• Poor sanitation can result in contamination.
• A slow start to fermentation can provide an opportunity for contamination.

Cures:

• Cool the wort quickly to discourage bacterial growth.
• Maintain sanitary conditions.
• Use a healthy yeast strain for rapid fermentation.