sideshow_ben
Well-Known Member
I have a cooler for my MLT and don't want to put a heating element in it. If I want to do step mashing, I'm curious which of the following ideas is better:
1. Start with the protein rest, drain off all the liquid, heat it in a pot to the saccarification temp and add it back in.
2. Add 200F water after the protein test to bring the temp up to saccarification temp, accepting that the mash is now very loose (probably over 2 qt per lb)
thanks for any thought or advice!
-ben
1. Start with the protein rest, drain off all the liquid, heat it in a pot to the saccarification temp and add it back in.
2. Add 200F water after the protein test to bring the temp up to saccarification temp, accepting that the mash is now very loose (probably over 2 qt per lb)
thanks for any thought or advice!
-ben