I'm hoping to make a series of Smash beers, a gallon of each. As I only have a couple of pans for the boil, I'm thinking about making a 5-6 gallon base malt in a single mash, chilling this quickly to stop enzyme activity, and then boiling gallon batches over a couple of days. Are there potentially any detrimental effects this would have on the beer? Providing that the chilling process is sterile I would guess that the chance of infection would be low. My main concern would be DMS, would chilling the wort preboil somehow 'set' the DMS in a way that produces off flavours? Has anyone tried this? All comments appreciated!