Made the switch from extract to all grain brewing this year and after refining my technique over a few batches, I'm planning on branching out into a few new beer styles (been primarily brewing pale and wheat ales). I have a couple recipes in mind that each contain a good amount of pilsner malt. I know that lengthening the boil time to get rid of DMS when doing a pilsner is important. However, I was wondering if the veracity of the boil would have an effect too? Does it need to be a vigorous boil or will a rolling boil work just as well? I'm asking because I've been doing BIAB batches on my gas stove top and haven't seen a very vigorous boil working off of the biggest burner. So far, a good rolling boil hasn't affected the quality of the beer I'm making (might be misleading effect of using fermcap-s in the boil to prevent boilovers and scowls from SWMBO?) but I'm not sure if I should be concerned about it when using pilsner malt? Thanks!