I believe you
I've left mashes go for hours sometime overnight .
When I first did this I though oh gee oh boy I'm gunna get some kick arse conversion on this batch!
These brews were with an sparge.
Now I didn't see any great gains in mash conversion or brew house.
I always think of decoction as a mysterious enzymes killing mechanism in the brew house.
Ok I'm going to withdraw sometimes half to 3/4 of mu grain bed into a pot and boil the bejesus out of it a 15 or or so minutes and use this to raise the whole mash to next mash rest.
Man I just killed half my enzymatic power.
But funny thing is decoction is sometiems purported as achieving a higher mash efficiency.
My beliefs the enzymes are in the mash liquor the starches are geletanised and liquefied in the mash process and therefore Wether or not the actual grain kernels remain in the mash liquor (after a certain point) may become irrelevant as the starches are liquefied therefore performing a mashout with or without the grains in the mash liquor to me doesn't matter.
Sorta like when you add hops to wort the hop oils become part of the wort so removing the hops may not remove the bitterness because the hop oils are in the wort being released from the hops
.
Anyhow I'm probably wrong on all accounts this is just my observation lol.
I love all ways of wort making and mashing.
I've tried it most ways
And yup I'll still mash out or not on brew day if I can be arsed or not is another thing.
It's a press of the button for me but these days I'm aiming a quick brew days hence all the corner cutting.