I usually mash for 60 mins but recently the wife caused me a few problems (?) with having to pick her up and drop her off during the mash of an American amber ale. It went a good 2 hours but I still got in a mash out and a sparge.. Temp stayed consistent during mash and it turned out to be a really good beer, so good in fact that I have been mashing 90 mins on all brews since then. I seem to meet all my numbers perfectly at around 75% eff and sometimes higher, 80ish. Can someone tell me the pros and cons of mashing longer and if there is a to long?