With my relatively new HERMS system I built, I still have not got the PID sorted out and working properly.
The result is that I sometimes overshoot my 68 C mash temp target by 3 or 4 degrees for a short period of time - say ± 10 minutes during the mash.
My question is, will this result in the whole mash being denatured making the sugars and starches unavailable for fermentation or just of small percentage of the total available sugars ?
Bottom line is, is this a big deal ?
Any guidance appreciated