I have always read that over 170F grain mashes will get a very distinct off flavors. How is it that during a cereal mash of grains (where you typically hold a mid-range temperature for a duration and then slowly increase to boil and hold) the process of exceeding the 170F temperature does not produce these off flavors?
I almost wonder if the gelatin substance after the mid-temperature duration holds in or prevents these off flavors from occurring entirely.