Hmmm. I am the odd man out here. I whirlpool/stand above 180F. Usually start whirlpooling at 5 minutes, then add hops when I flameout. Whirlpool runs for at least 15 minutes, then stands for 15 minutes. I get some bitterness this way and no signs of DMS, even with a pils grist. I have taken to FWH and/or 60 minute for about half of my IBU target, and make up the rest at whirlpool - works really well for a saison with several ounces of Styrians or Tettnanger. Good flavor and aroma expression. Of course, dry hopping to bring up the aroma.