These sound like the options I have seen, although I don't See that chiller on Tridents page. Thanks for the quick responses! I hadn't thought of using backset, that's an interesting option, but storage is going to make that untenable right now. We are going to be tight on cash until we can start packaging (waiting on label approval during federal shutdown) so at least I can stop worrying about DMS.
Here is kind of a related question.
The first batch we did we did not boil the mash. It got a pretty strong lacto character in the mash after a few days. Since then, the last few batches of mash I have boiled. When the first run was stripped, it seemed to not bring that lacto flavor over. Am I wasting time and energy boiling? It's easier to chill from 62 C than 100 C...