Better attenuation from a multi-rest mash?

But we don't know, which was my primary point. Given that the OP states both improved mash efficiency and attenuation, it could very reasonably be concluded that he has issues with mash ph, which in turn could be a problem for wort ph prior to fermentation. Discounting ph as a potential factor without more info -- such as PH testing of several of his mashes -- is of no use.

We also know virtually nothing of his comparable batches, which makes it even less meaningful to discount possible factors.

I don't have any idea why I said that about sugars. What I meant, and what I should have said, is that the protein converting enzymes release amino acids (short chain proteins) that are known to improve yeast growth and activity. Those enzymes are generally denatured at mash temperatures. So that could certainly be a factor in attenuation, particularly if the yeast were not healthy when pitched, not properly oxygenated, etc. Again, simply too little information to discount factors.

 

I think you are reaching for factors that are unlikely to have the kind of impact he saw. But you're right, without a direct A/B comparison with everything except mash schedule held constant, and a few lab measurements, we'll never know for sure. Tolerances do stack sometimes.