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 much lower value of SMM that is decomposed into DMS. This approach takes into consideration the [[Dimethyl_Sulfide#Mashing_and_Boiling|half-life of SMM]] at any given temperature rather than taking the average of the starting temperature and ending temperature during cooling. [https://www.facebook.com/mark.hammond.1253 Mark Hammond] from MTF used a computer program to model the conversion of SMM to DMS based on SMM half-life at any given temperature. The new equations from [http://onlinelibrary.wiley.com/doi/10.1002/jib.301/full "Scheuren, Baldus, Methner and Dillenburge (2016): Evaporation behaviour of DMS in an aqueous solution at infinite dilution – a review."] were used to determine the evaporation of DMS during cooling time (this assumes an open cooling system; closed cooling systems will retain this DMS). 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, we predict less DMS than what is predicted using the traditional model.