I recently upgraded to an electric brewing system and was brewing my second batch last weekend. I wasn't paying attention close enough since I had helpers over, and just after doughing in, the I let the mash shoot up way to high at the very start of the mash. It got to about 185 and took me around 30 minutes to get back down to 158. After another 15 minutes was able to get to 152, where I held it for 45 minutes. I kept taking gravity readings during the mash and was getting more sugars out, so I continued on with the mash. I was able to finish out the mash, getting to 1.054, when my pre-boil target was 1.056. I figured close enough. I finished out the boil, chilled, hit the wort with O2 for 90 seconds, and then pitched my yeast. I used the Wyeast Pacman yeast for the first time. Held the ferment at 64 degrees for the first day, then let it free rise to 66 on day two, 68 day 3, and then by day 5 it completely shut off and crashed out. No activity for a day. I just took a gravity reading and it finished at 1.019. My target was between 1.010-1.012. My fear is that by mashing way too high I killed many of the enzymes, and that my starting gravity was mostly long-chain dextrins. These dextrins gave me my proper sugar reading at the start of the ferment, but these sugars weren't able to be consumed by the yeast. Is that right? And does anyone have any suggestions on what to do with the beer sitting at 1.019? I brewed Kal's Electric IPA which I've done before with great success. Can I add something, or should I just dry hop, keg it, and drink it? Thanks for any suggestions, advice, or help!