I don’t think that Scott Janish reaches unalterable conclusions. For one, the proprietary process being unknown, it isn’t a certainty what exactly is happening. It probably is reasonable to conclude what is being said, but it hasn’t been conclusively shown to be the case. Like Denny said, maybe you can reasonably distinguish grists with and without dextrin malts at various mash temperatures....it certainly is thought by some to be the case.