Silver_Is_Money
Larry Sayre, Developer of 'Mash Made Easy'
If one foregoes the mash-out step (wherein emzymes are denatured), and goes directly to the run-off step instead, will the inevitable lower temperatures experienced within the collection kettle re-kindle Beta-Amylase activity and chop up many of the less fermentable sugars formed by Alpha-Amylase, thus making for a highly fermentable wort which may potentially result in a thinner beer?