stepped mashes.... is it worth the effort?

Satisfaction said:

For me it depends on the base grain. If I am using a pilsner from Belgium, I always start with a protein rest before going into my main starch conversion temps. This has helped to create a clearer beer.

The key here is a short rest, too much and your head retention will suffer.

For most malts this is not needed.

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73Drvr said:

What temp and how long for an initial rest?

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Silentbob said:

Been brewing now for almost a year, 9 months of it all grain. I've always done single infusion mashes with a batch sparge. My question is (and before someone tells me to read...I'm breaking out the John Palmer books right now) does it make big enough difference to get you to do it? Is head retention better ect?

I've slowly worked all the kinks out of my brew process and before I go throwing more wrenches into the spokes, I wanted to get your opinions.

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Silentbob said:

From what I've read... They're 120 - 130 f for 20 to 30 minutes.

I might give this a try this weekend. I'm brewing a triple with about 13 pounds of pilsner.

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