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DMS into the fermenter = 1,000 µg/L - 900 µg/L = 50 µg/L
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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.
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 difference of -0.3 pH increases the half-life by 5.5 minutes%. Unfortunately we do not have data to show if this effect is linear or not, but assuming it is linear then the conversion of SMM into DMS 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 is another 5.5+ minutes of half-life, the half-life table could be updated to include the first column:
{| class="wikitable"
|-
! Temp°C !! SMM half-life at ph 3.4 (min - may not be reality) !! SMM half-life at ph 5.2 (min) !! SMM half-life at ph 5.5 (min) <ref name="bamforth"></ref>
|-
| 100 || 71 || 38 || 32.5
|-
| 94 || 142 || 76 || 65
|-
| 88 || 284 || 152 || 130
|-
| 82 || 568 || 304 || 260
|-
| 76 || 1,136 || 608 || 520
|-
| 70 || 2,272 || 1,216 || 1,040
|-
| 64 || 4,544 || 2,432 || 2,080
|-
|}
===Considerations for Historical Examples of Raw Ale===