I've been experimenting with mash temperatures quite a bit lately, and have seen the difference in attenuation between brews mashed at 154, 152, and 150 degrees. Now I'm wondering, if one sets the mash temperature relatively high, say 154 degrees, and let's the mash continue for whatever time it takes to cool and sit for an hour or so at 150 degrees, will the result be as fermentable as a straight 150 degree mash?