Changes

Equations have been established for estimating how much DMS will be converted from SMM during boiling, and how much SMM will be converted to DMS during cooling the wort after the boil. These equations are well explained in [http://www.amazon.com/Principles-Brewing-Science-Serious-Issues/dp/0937381748 "Principles of Brewing Science: A Study of Serious Brewing Issues", by George Fix, 1999, Pgs 89-93]. One thing to keep in mind is that the equations assume "typical" brewing practices, which include boiling the wort at some point. Because of this, the equation for how much SMM is converted to DMS during cooling may not reflect no-boil wort accurately. Let's look at some examples of the equations from "Principles of Brewing Science: A Study of Serious Brewing Issues":

First let's look at an example that should accurately predict how much SMM is in a given batch of wort, and how much of that SMM is converted during an 82°C no-boil pasteurization rest at 15 minutes. Assuming a given pilsner malt has 6 µg of SMM per gram, and the malt concentration is 200 g/L, the SMM content can be calculated: