Does anyone pay attention to Diastatic Power? In doing research, I understand the definition, process, >30, etc., but I’m not clear if I have a recipe with low DP whether I should be doing something different? Most of my recipes have a DP close to, if not over 100. However, I have a pecan brown ale which has a DP of 42. One article I read stated that, with low DP, it will take substantially longer to break down the starches into simpler fermentable sugars. So, in those cases should I be looking at a 90 minute mash vs. the normal 60 or some other change to my process?