To be perfectly honest, most of my batches follow a sort of "reverse step" mash process. I say "step" in quotes because I don't really step it down, it just falls gradually. I mean, if I want my average mash temperature to be 150 F (as is my standard for ~90% of my beers), then if I don't insulate the mash tun too much or stir occasionally (both true), and the mash initially hits around 153 F, I can make the temperature fall slowly down to around 146-147 F over the course of 40 to 60 minutes mash time, so I think there's plenty of both alpha and beta enzyme action going on during that whole time. If the beta enzymes are denaturing, I don't care, because whatever's going on in that "reverse step" mash turns out tasting great in the final beer. And I've saved myself a hell of a lot of effort compared to an old fashioned upward step mash. I can and have done the same thing swinging from 156 F to 144 F. Pretty darn similar results in the final beer if you ask me. Bottom line is you're going to make pretty good beer no matter how much or how little effort you put into it, and what truly matters, *I* think, is the AVERAGE mash temperature over the course of the whole mash, not this one in the 140s versus this one in the upper 150s or whatever. Take the average -- that's what you need to shoot for.