DrVertebrae
Well-Known Member
I'm gearing up for another all grain and have a question about protein rest.
Apparently it is not needed for well modified malt.
My question is about the grains like crystal and others which we "steep" at 130 or so prior to mashing. Is that essentially a protein rest for those grains?
Apparently it is not needed for well modified malt.
My question is about the grains like crystal and others which we "steep" at 130 or so prior to mashing. Is that essentially a protein rest for those grains?