I noticed this in a comment to one of the brulosophy posts and it sounds very interesting:
Mash at regular temp, then do a mash out around 165, which pasteurizes the wort. I then add the whirlpool hop additions for about 20m depending on recipe (which usually stays about 160), and Whirlfloc (totally clears the beer even at this temp), then chill and pitch as usual. No detectable infections yet, no DMS, and saves a massive amount of time.
This could save quite a bit of time, energy and water (chilling).
At the very least this would encourage me to try a short boil (20 mins?) with a little less hesitation.
Edited by Evil_Morty, 10 November 2015 - 02:24 PM.