Edit: It has come to my attention that much more recent research is available on the dynamics of DMS production, expect a new post/new calculator in the near future!

I made this calculator nearly a year ago to estimate the DMS content of beer based on information I could find in the brewing literature. I’m very interested in how accurate it is if any of you have quantified the DMS content of your beer before! The coloured highlighting of the “ppb of DMS in beer” reflects the detectability of DMS in the resulting beer by the person drinking it. Note that we are not all equal in our sensitivity to this compound.