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 at a pH of 5.2 - 5.5. Because of this, the equation for how much SMM is converted to DMS during cooling may not reflect no-boil or kettle sour wort accurately. Let's look at some examples of the equations from "Principles of Brewing Science: A Study of Serious Brewing Issues":