I recently achieved a 94% mash efficiency on a batch of Saison and was pretty stoked thinking, wow, 94% is much better than the the 72% I did last time. I must be getting better at this...
But then I read on several brew forums that a higher mash efficiency will negatively affect the quality of the wort.
Is this true, and if so, how? How is the wort affected and why does it happen?
Lastly, if this is the case, how does a brewer determine appropriate balance of efficiency and wort quality.