Hey guys so if you read my last post about the false bottom tube failing, then you know I'm not on any kind of a roll when I tell you that two of the three thermometers I had were failing during trying to keep the temp at 152. It was soo bad that it told me it was at 131 at times and so I added some 195 degree water to compensate but didnt know it wasnt working. So when I finally realized something was the matter with the thermometer it was like 40 mins into the mash process. I got my other thermometer and tested it and the mash was like 179!!! So it had been this way for like 30-40 mins! So I cooled it down to 151 with cool water. Then this thermometer after 15 mins said the temp was like 131, I knew this was false so I mixed around the mash to make sure there were no hot spots. This didn't help, and as soon as I took this thermometer out it read 212F. I was like SH$#!!! TWO IN A ROW, THIS CANT BE HAPPENING!!! So I got old trusty out, which didn't have a long cord to put into the mash so I had to just gauge from the top of it what the real temp was, slightly cooler I suppose. I did mash out around 171 though. Now here is my question: Will having it at 179 for 40 mins really do anything that bad? I got the starting SG right on the money when I was done, So is it gana throw my flavors way off or anything else? I know I read something about it in the home brewing book by Palmer but I just can't find the book for the life of me.