Hi All. I've searched the forums and havent seemed to find quite the topic I'm referring to here so I was curious. Has anyone ever tried boiling the mash after a sacch rest to attain some of the caramelization type flavors achieved in a decoction mash? This is assuming you've held for the full sacch rest to complete conversion. I know tannins can be an issue but if full conversion is achieved, and pH is monitored and adjusted down with acid if it starts to creep, then in theory, couldnt this be a plausible approach? Maybe it's not quite as good as decoction since you are boiling with alot of the liquid vs a thick portion of the grains, but I'd still think it could achieve something more than it would without it? Am I not thinking of something here as to why it wouldnt work?