So I have just recently purchased a brew kettle that has a thermometer and a ball valve. The main reason for purchasing this new set-up and shying away from the cooler was so that I could much more easily perform multi-step infusions as part of my mashing process.
That being said, I want your guys' opinions. Does including a step-mash really make that big of a difference in the body/flavor/head retention of your beer since most of the malts now-a-days are highly modified?
If it does, then how about some of these questions.
Acid rest - is it necessary? If I am doing a wheat beer?
Protein Rest - What styles of beer or types of malt will benefit the most from this rest?
Sac Rest - How high and low can I go? If I let it sit at a low temp for a long period of time (145 degrees at one hour), am I lessening my ability to convert those protein at higher temperatures? By this, I mean, can I get the best of both worlds? The complete conversion by the enzymes at such a low temperature PAIRED with complete conversion by the enzymes at a higher temperature? Or if my little enzymes start eating the protein chains at that lower temperature, will those half-eaten protein chains be worthless to the enzymes at a higher temperate (say 155) because they have been sitting at the lower temperature too long?
Mash Out - Optimal temperature for this without completely denaturing every last enzyme?
And finally, again, is all of this work worth it? Opinions please...
That being said, I want your guys' opinions. Does including a step-mash really make that big of a difference in the body/flavor/head retention of your beer since most of the malts now-a-days are highly modified?
If it does, then how about some of these questions.
Acid rest - is it necessary? If I am doing a wheat beer?
Protein Rest - What styles of beer or types of malt will benefit the most from this rest?
Sac Rest - How high and low can I go? If I let it sit at a low temp for a long period of time (145 degrees at one hour), am I lessening my ability to convert those protein at higher temperatures? By this, I mean, can I get the best of both worlds? The complete conversion by the enzymes at such a low temperature PAIRED with complete conversion by the enzymes at a higher temperature? Or if my little enzymes start eating the protein chains at that lower temperature, will those half-eaten protein chains be worthless to the enzymes at a higher temperate (say 155) because they have been sitting at the lower temperature too long?
Mash Out - Optimal temperature for this without completely denaturing every last enzyme?
And finally, again, is all of this work worth it? Opinions please...