German Brewing

If you have undermodified malt, then a decoction is necessary as it has been shown that temperature rests alone will not allow you to get everything out of the malt.

Aside from that, I view decoctions as a romantic notion of traditional brewing methods, much like using real copper kettles.

You can get good results with a Hochkurz when done properly. However, a lot of things are working against you. The main booboo is oxygen intake during transferring the decoctions. You also have the problem of the strong off-flavours from the husk (yes, it does happen and one can taste it).

So you need to find a way of transferring the decoctions from below (not a problem for proper systems, a huge headache for you).

It does make a difference, but for most people a negative one.

I'd rather spend my efforts in fermentation.