Originally Posted by Yooper
Why are you doing a multi-step infusion starting with a beta glucans rest?
Admittedly I have confused beta glucan with protein rest, AND I'm not fully aware of the benefits/trade-offs of the various rests. I skimmed Palmer a while back and decided to try the 40-60-70 step mash (104 - 140 - 158°F)http://www.howtobrew.com/section3/chapter16-2.html
I built an electric herms system because I could. Then, I did step mash because I could. From what I'm hearing a single infusion would give me the beer I want more so than the 40-60-70, but given my setup I don't find step mashes any more of a challenge. Do the fully modified malts I'm using benefit AT ALL from beta glucan or protein rests? The beer I'm drinking now is nice and clear with a great head despite being a simple 2-row SMaSH and I would not want to lose those aspects in my next brew.