Before I thought decoction mashing was an arcane practice for undermodified malts, but after reading I have found that some styles benefit greatly from this method.
I'm making a Fat Tire clone: .75 lb crystal, 1.5 lb munich, .5 lb biscuit with 2-row as my base.
I guess my question is: could I dec. mash for every brew if I wanted to, is it worth the risk of hot side aeration? Is there anything I should know before I start this, like HSA?
Thanks for all the help