I have seen many threads about mashing temps and read the books, too, but they all seem to be very technical. There are a lot of us who have made FlyGuy's cooler MLT and do not step mash or do decoctions yet. What do you all mash at --beer specific. Stouts vs. Pale's and everywhere in between. Is there a general rule? I have always done the 154 rule, but if a few degrees makes a difference, why not? It would give me something new to do.