I was going to ask a question about mash times, but thought I would do a search first, and of course there were zillions of threads on the topic! So I clicked on the first one, but it didn't really address the point I was interested in, which was this: lately I've followed a couple of recipes posted here, and in both cases I've fallen a little short (not drastically) of the OG promised. In one case I added a little sugar to make for it, in the second case I didn't. But later I thought, am I taking these recipes a little too literally? When they say, mash for one hour, is that with better temperature control facilities than I have available? Put simply, is there any harm in mashing for longer, perhaps in an attempt to compensate for temp imprecision? I tend to think this way, because my usual practice is to mash for maybe three hours. Which has always given me decent results. But is this a bad thing? I would be very interested to hear your comments.
