I've read a few accounts of brewers using slow temperature increments to bring out particular flavours from the yeast that they're using. For example, stepping up 1C or so every day over a few days. ...
I asked before and got some help and have done some reading since. The temp in my mash jumped from 175 to about 195 after I put the lid back on. How much damage did I do? Some things I've read since ...