Yesterday I Made my favorite oatmeal stout.Had a buddy helping me heating my mash/tunn preheat water,Mash,and sparge water.Will never do it again! I will do it myself for now on.I told him a dozen times how important temps are in this hobby but it just doesnt sink in his head.With the brew system i use,I like to mash in at 155deg,that way i can adjust temp easily and fast if needed.So i preheat my mash/cooler to about 166 to 168.Usually its right on.Not this time.He preheated the cooler to 175.Made my mash temp go to 162. With the grain bill i had there was hardly any room for extra cooling water.But after about 15- 20 min,I got it down to 158.Im wondering if i passed up starch conversion completely.Im sure i got a less fermentable wort out of this and my ph was raised.I expected a higher og then 1.056 w/27 lb grain bill. I know how to prevent this again,but anybody think I will get any funky flavors from this high mash temp?