mash temp??

looking for some help on mash temps and there effect on gravity. if i mash high will my beer finish with a higher fg? if i want a beer to finsih low, is it more about the yeast or mash temp or ???

thanks

High mash temp = higher FG
Low mash temp = lower FG
More specialty grains = higher FG
Assuming you pitch enough yeast, and it doesn't get killed by excess alcohol, the yeast has very little effect on the FG.

-a.

ok, but now what is considered high and low, 150-155?? why mash high??or low?? i think i need a link for info on this cuz ive got a lot of questions about this.lol

Here's a good place to start.

I am new to all grain, but I have done some research on the matter. Take my advice with a bit of caution because I am by no means an expert. Okay, most every beer is mashed between 150-158 degrees. This I believe is open to some debate, but as a jumping off point and a safe bet use this as your guideline. What I have done from here is taken the 8 degrees and put them into 3 different categories 150-152 LOW 153-155 MED 156-158 HIGH. You can plan accordingly from there. Hope this helps.