If you keep the mash temp at 154F not higher, when it cools down(and it will have 3 under my belt) the Beta enzymes will start back up again and the wort will be very fermentable. The 3 beers were a Kolsch that finished at 1.009, a Saison that finished at 1.002 I know some do but the yeast I used in the regular mash would go to ~ 1.006.The other was a DIPA that finished at 1.010 without any sugar just grain. They were all excellent. Just insulate the s@#$ out of it. I start the brew day at 9:30pm, I mean fill the kettle turn it on measure and grind the grains, the works,and am in bed ~11:00pm. Really cuts the brew day down.