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**dstar26t** · 01-25-2013, 12:56 PM

There are modern "fully modified" malts that will benefit from a protein rest. I've seen batches of Dingemans Pilsner, Weyermann Pilsner, Briess 6-row & 2-row and Thomas Fawcett Golden Promise that benefited from a protein rest. Get the malt analysis sheet for the lot of malt you're using and if your total Protein is 12% or more and the soluble protein is less than 38%, a protein rest may help clarity. I usually shoot for 130-131F since the enzymes at the higher end of the temp range will break down the larger proteins that will cause haze and not the medium to smaller ones that help head formation and retention. It is not very often that a protein rest is necessary for clarity. Maltsters are very good at providing a quality product but its still a natural product that fluctuates.
I don't filter and prefer to have as clear a beer as possible with only the use of gelatin or biofine if necessary.

Denny · 01-25-2013, 06:52 PM

I have ruined beers by doing a protein rest with well modified malt. No head and the body of a glass of water. After that experience many years ago, I did some research and decided that a protein rest is almost never needed.

**dstar26t** · 01-25-2013, 07:32 PM

Quote:

Originally Posted by Denny

I have ruined beers by doing a protein rest with well modified malt. No head and the body of a glass of water. After that experience many years ago, I did some research and decided that a protein rest is almost never needed.

Almost never is right. Out of the 97 batches I've brewed, only 8 required a protein rest to insure clarity. Not all 8 got one though.

Denny · 01-25-2013, 07:54 PM

The other thing I've found is that you should decide on a protein rest based on the particular bag of malt you use, not necessarily what the recipe says.

**patthebrewer** · 01-26-2013, 12:45 AM

I agree with what already been said here. Protease rests are almost entirely un necessary, chill haze, or protein haze is only a visual defect. IMHO not that big of a deal unless your competing. Just about the only protein rests I do anymore is for anything I'm brewing with 6row, and adjuncts.

Denny · 01-26-2013, 03:55 PM

Quote:

Originally Posted by patthebrewer

I agree with what already been said here. Protease rests are almost entirely un necessary, chill haze, or protein haze is only a visual defect. IMHO not that big of a deal unless your competing. Just about the only protein rests I do anymore is for anything I'm brewing with 6row, and adjuncts.

And if you do have haze, you can drop it out by keeping the beer cold for a couple weeks.