So my LHBS ran out of american 2-row a little over half way through my grain bill. I ended up using british pale 2 row instead for about 1/3 of the base malt - which i understand has less diastatic power. If i understand this correctly that means less ability to convert starch to sugars? So I am thinking about lowering the mash temp a bit to increase fermentability so I end up with close to the right FG. Does that sound right or am i totally confused?