Changes

Yet another consideration is the effect of pH on the decomposition of SMM into DMS. The [[Dimethyl_Sulfide#Mashing_and_Boiling|half-life table above]] demonstrates that a decrease of -0.3 pH increases the half-life by 5.5 minutes. Unfortunately we do not have data to show how very low pH values effect the SMM half-life, but assuming it is linear then the conversion of SMM into DMS during boiling (as is normal with a [[Sour_Worting|kettle souring]] technique) after the wort has soured would be greatly reduced. Assuming the effect of pH on SMM half-life is linear, and that every -0.3 pH increases the half-life by 5.5+ minutes, the half-life table could be updated to include the first column as seen below: