Length of mash

[mtbaesl]

Hey guys, quick question. Is there any detriment to mashing for too long? I've had a couple of mashes where I forgot to heat up my sparge water in a timely manner, and ended up having to wait up to 30 minutes longer (90 instead of 60 min) than planned, a few to many brews maybe. Anyway, I didn't let it bother me or figure that it really mattered. But I wondered if any of you know if it truly makes any difference?

Thanks,
Mark

 

[david_42]

Yes, very long mashes tend to make lower body, highly fermentable worts.

No, 90 minutes vs 60 won't make much difference.