Changes

If instead we just use the first equation that predicted how much SMM is decomposed into DMS during the heat pasteurization time, we get a different much lower value of SMM that is decomposed into DMS. This approach takes into consideration the [[Dimethyl_Sulfide#Mashing_and_Boiling|half-life of SMM]] at any given temperature rather than taking the average of the starting temperature and ending temperature during cooling. Mark Hammond from MTF used a computer program to model the conversion of SMM to DMS. The model takes into consideration the [[Dimethyl_Sulfide#Mashing_and_Boiling|based on SMM half-life of SMM]] at any given timetemperature. Hammond assumed a linear heating rate, and used Newton's Law of Cooling for the cooling rate. By observing these estimations, it can be seen that no-boil or "raw ale", and wort boiled for short durations, we predict less DMS than what is predicted using the traditional model.