Ok, so I probably wont' be doing this in the very near future, but it's still very interesting. So now that my pipeline is full, I will probably brew again after I get bored welding on my car, or if someone I know wants to have a brew day. My next batch ought to be a Belgian Wit, which uses late hop additions (well, orange peel and coriander), so that probably wont' work very well.
Anyway, I'm still very curious about the DMS and Chill Haze issue. DMS being the more important to me. I really don't mind a bit of haze. I was reading up on Jamil's WIC thingy and I found something interesting in his description of it's benefits. Check it out:
"DMS is often described as a cooked corn aroma that often plagues lager brewers. The thing is, the lighter pilsner malts contain more SMM (S-Methylmethionine), which gets hydrolyzed to DMS during the boil. Yes, this gets driven off, but unless you're doing 100 minute or longer boils, there is still some SMM left behind. The neat thing is, if you can get the temperature of the wort below 140F (60C), then SMM will not be converted to DMS. The whirlpool immersion chiller will drop the temp of the wort below 140F (60C) very quickly, resulting in far less DMS in the finished beer. On the other hand, counter flow and plate chillers continue to hydrolyze SMM into DMS while sitting there at near boiling."
So, it really seems that even Jamil admits that DMS might not be a big concern for Ale brewers, or those not brewing lighter styles, just as we've heard from some in this thread. Also I believe I read that in Palmer's book last night, although of course he advocates limiting the possibility as much as you can.