I think your malt choice is still the biggest factor in determining the risk of DMS. Sounds like the Barke stuff is quite undermodified. Most all the other malt is a non issue nowadays. Very interesting tho as it makes perfect sense that LO brewing is tighter and creates a larger DMS risk than non LO (NLO?
) brewing. In my mind, we're really splitting hairs since we're comparing a very low simmer of 60m versus a typical more violent boil of 30m where the evap rate is similar (<10%). I still have to try and find ways to shave time off the brew since I have so little time. It's not everyday I read something that blows my mind about brewing but the cite about pH and DMS did it...
I'll let Bryan elaborate on sauergut but suffice to say there have been very interesting work recently about it over at GBF!