Changes

Normal procedure for [[Sour_Worting|kettle souring]] techniques is to boil the wort a second time after the pH has been lowered. The pH is lowered by adding lactic acid bacteria (generally a species of ''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 minutesat 100°C. Unfortunately we do not have data to show how low pH values effect the half-life of SMM, but assuming it is linear then the conversion of SMM into DMS during the 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 minutesat 100°C, the half-life table could be updated to include the first column as seen below: