We could break up the SMM conversion to DMS into many steps by measuring how much time the wort sits at the different temperatures ranges based on the [[Dimethyl_Sulfide#Mashing_and_Boiling|half-life table above]], and calculating how much SMM is converted at the different half-lives.
===Kettle Souring and Effects of pH===
Yet Normal procedure for [[Sour_Worting|kettle souring]] techniques are to boil the wort a second time after the pH has been lowered. The pH is lowered by adding lactic acid bacteria (generally ''Lactobacillus'', and allowing them to ferment and produce lactic acid. In this case yet another consideration is the effect of low 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-lifeof SMM, 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 second boil 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:
{| class="wikitable"