My latest obsession is learning more about mash temp and flavor impact. Specifically, BIAB method. I used a new kettle and new burner for my last batch of IPA. The wind blew out the burner during the infusion mash and I did not notice until the thermometer reached 144f at 30 minutes, then I ended up over heating it to 168f (I blame the dog rolling in bird crap for this one ) trying to bring it back up a bit. I ended at 150f at the end of the infusion and thought, not a perfect day but 150f is pretty good so let's see what happens. (And no, I did not do an iodine test. I used to but got my process down with my last kettle and burner so I knew how to control the infusion temps...it never occurred to me that I would have such a different experience with the new gear.) The wort at pitch tasted like it usually does. First FG sample test was sweeter than I expected but in a good way with a ton of great hoppiness. At bottling my ABV was about 1% too low and the FG was about 0.003 higher than it should have been but so balanced with the IPA style of my hop additions that I ended up with one of the best IPA's I have ever made. Starts off fruity and sweet and ends with a smooth subtle bitterness. Clean and crushable. I know there is a bunch of info on Brulosophy et. al. but I want some more personal experiences. Pro's and more have the gear to control this stuff and I have just made do with what I had as I slowly add to my fancy gear inventory. I have read a bunch about mash temp and learned a lot by experience. But, like so much in academia, what's in a book is usually the "ideal" and I am interesting in some of your personal experiences and learning so I can try to - and pardon the expression - flatten the "learning" curve a bit. I want to hear your mistakes and success. Did you ever brew 1 batch and mash too low, then brew the same recipe and mash too high? How did the flavor change? Please share with me!