Originally Posted by AdIn
Are you talking about decoction or simply performing protein rest first? I agree that decoction is a bit more work involved, but doing protein rest is just one water warming cycle and 5-10 minutes more waiting. Noonan in his book dedicated to lagers says that British malts modified more then European once hence more suited for single infusion mash.
I guess that I have never really thought about the difference; however, I don't really want to do either. I use a converted cooler as a mash tun, so I don't have heat applied directly to my mash. Any temperature targets I have must be made by adding water and grain together, so it would be tough for me to be able to do this multiple times during the mash and still retaina good water/grain ratio, etc. I am sure it can be done, and I am sure that a lot of guys on here do it.
As for me - simpler is better - it leaves more time for