Originally Posted by ryno1ryno
First part yes. Second part... huh?
I have no idea what isothermal mash is
Essentially... how important is steeping at lower temps and then changing temps. If there is a quick and dirty answer then I'm happy. I do like the material and I believe I get it now... but it never hurts to be lazy and have someone else tell me what they think.
While I applaud your inquisitiveness and your thirst for knowledge, sometimes questions like this (while still doing Mr. Beer and no practical knowledge of all-grain) seem to be trolling for trolling's sake.
There are literally hundreds and hundreds of brewing texts, some simple (like how to brew.com) and some not (Fix).
The short answer to your question is "yes", that there are tons of texts that point to the fact that "proves that different water temps actually do cause the sugars and enzymes to behave and coagulate differently."
You don't have to read them all, but if you read one, you'll have a good understanding of the principals of the science of mashing.
And then saying:
"In this thread... opinions don't count. :-)"
is really ridiculous. You have 0 basis for YOUR premise, but you're asking some noted brewers, and brewing scientists to prove that you don't know what you're talking about! C'mon. You're in the "Brew Science" forum. Not the "beginner's forum". To post that way, with such a chip on your shoulder, to noted brewing scientists is somewhat presumptuous.
I don't go into a "Advance Physics" forum and ask them to explain force and gravity!
Some of this is Brewing 101 basics.