You're a crack up Kravin, watching AG brewers squirm over fermentations for distilling is great fun.
The hot and cold breaks are a good argument for boiling the wort, I think the reason most distillers don't is that we're a lazy bunch (when it comes to wash preparation) and the commercial whisky distillers don't bother (so we figure it's ok). Boiling the wash in the still after about a week will kill off all bacterial infections, and bacteria can't survive in 40+% ethanol.
As far as yeast strain aggression, most of us use bakers yeast for basic washes (I'm waiting to hear your head explode), or something like S04 if we feel like getting fancy. Wild yeast takes ages to take off, so even smallish quantities of a pure strain will prevent the wild stuff from getting a foothold.
Fermenting on the grain depends on the style of whisk(e)y, some places do, others lauter. Some distilleries even distil on the grain, but you either need an agitator or an indirect method of heating to prevent scorching the grain.