Changes

If instead we just use the first equation that predicted how much SMM is decomposed into DMS during the heat pasteurization time, we get a different value of DMS. Mark Hammond from MTF used a computer program to model the conversion of SMM to DMS. The model takes into consideration the [[Dimethyl_Sulfide#Mashing_and_Boiling|half-life of SMM ]] at any given time. Hammond assumed a linear heating rate, and used Newton's Law of Cooling for the cooling rate. By observing these estimations, it can be seen that no-boil or "raw ale", and wort boiled for short durations, predict less DMS than what is predicted using the traditional model.