Changes

In the above computer generated graph, using only based on the half-life rates of SMM, only ~60 µg/L of SMM is converted into ~60 µg/L of DMS. This is below the recommended threshold of 100 µg/L of DMS going into that should be allowed to enter the fermenter <ref name="Scheuren2016mbaa"></ref>.

Hammond also generated graphs for a 15 minute boil and a "0 minute " boil (wort heated to 100°C, then immediately cooled). These graphs are seen below:

[[File:DMS 15MinBoil.png|none|thumb|500px|SMM conversion to DMS during a 35 minute heat up, 15 minute boil at 100°C, and 60 minute cool down to 20°C. Graph created and provided by Mark Hammond.]][[File:DMS 0MinBoil.png|none|thumb|500px|SMM conversion to DMS during a 35 minute heat up to boiling temperature (100°C), then immediate cooling for 60 minutes to 20°C("0 minute" boil). Graph created and provided by Mark Hammond.]]

In the case of the 15 minute boil, approximately 400 µg/L of SMM is converted into approximately 400 µg/L of DMS. During the boiling process, it could be assumed that much of the DMS is volatilized due to the boil. In the case of the "0 minute" boil, approximately 175 µg/L of SMM is converted into approximately 175 µg/L of DMS. DMS continues to volatilize below boiling temperatures (see [[Dimethyl_Sulfide#Volatility_of_DMS|DMS Volatility]]), so some evaporation of the created DMS will still occur in the "0 minute" examplein an open cooling system.