OK, did a fairly exhaustive search here. Watched Kai's videos (repeatedly, lots to absorb, pardon the pun...) I get why it originated back in the day (no thermometers, grain quality).
So... why do it today? I can see that it'd be cool having that experience as more grist for the mill for a brewer (another pun!) And it is the traditional method for German brewing.
But what are the benefits as opposed to multiple step infusion?
All I could gather is a stronger malt character and better clarity.
Is that it?
So... why do it today? I can see that it'd be cool having that experience as more grist for the mill for a brewer (another pun!) And it is the traditional method for German brewing.
But what are the benefits as opposed to multiple step infusion?
All I could gather is a stronger malt character and better clarity.
Is that it?