tom_hampton said:If you go to the trouble of mashing at 157F, with the idea of creating a full-bodied beer...then you don't halt conversion...the enzymes will continue to convert those dextrins into maltose...ultimately drying out the beer below what you had intended.
tom_hampton said:No. The enzymes will keep working even if you stay at 157. Alpha amalase will continue to randomly break Starch and cmplex sugars into smaller sugars. This will slowly alter the fg.