barley as lightly kilned as possible? is there a name for that? i'm doing all grain btw
Yes, it's called pilsner malt which produces more DMS than any other malt.
it doesn't surprise me that no one is considering the viability. they're all old timers here. they no doubt have tons of knowledge and wisdom. less so ideas
If you think that ignorance is a substitute for knowledge and wisdom, then I feel sorry for you.
In my opinion, those who have expressed reservations about your suggestion have considered the viability, and that is why they expressed reservations.
might not be able to get 30 ibu reasonably on a 1 min boil, but i can on 3 min
I wouldn't be too sure about that. IBU calculators may indicate that you can, but they are just guesstimators based on assumptions that you are following commonly accepted practices, which you aren't.
as for DMS, the document that i was linked to never described definitively how much there is or how much of a problem it is. So I don't see the problem in giving this a try
Just because one link doesn't give you the information that you think you need, doesn't mean that the information is not available.
Principle of Brewing Science by George Fix gives this information, and I suspect a Google search would also provide it.
If you are still set on following up on your idea, I suggest you do a google search on boiling wort. That will confirm all the reservations expressed in this thread, as well as introducing a whole bunch of other reasons why you should not try this.
-a.