So... yea, new to the all grain brewing... two batches done no beer done yet...
I bought a watercooler and converted to a mash tun after trying Papazians Zapap(?) sparger (a bucket with a hundred holes in it)
1)How do I know if the grain I bought needs a "protein rest" ?
2) Flavor and body variations from Mash temp: What kind of numbers are we talking about here? 145-155?
OPEN,OPEN, OPEN to any and all advice.
I love doing this and would like to do it forever! (beer, not the blog questions)