I have watched your youtube videos a million times and do a decoction occasionally but read that many German breweries are moving to step mashes for economical reasons. I have a RIMS system I designed and built. I have a LWD heating element in the system so there is no worries of scortching wert when temperature ramping.
I started doing protien rests after falling in love with Helles beers. I started by using my heat stick to raise the temp from the protein to the sacc rest but found that by the time i got to the sacc rest the wert had already converted cause my heat stick only increases a 5 gallon batch of wert at about 1 degree farenheight per min.
So I then would mash a protein rest at a dry water to grist ratio and then add an amount of boiling water in order to get to the sacc rest and correct conversion temp and water to grist ratio.
Now I am starting to brew other German beers and saw that many want a 2 stage sacc rest at 145 and then 155 (with variations).
So my question is can I use my heat stick to ramp from one sacc temperature to the other and get similar results as people who add hot water or do decoction (melanoidin aside)? Will my gradual temp ramp produce a different or worse beer than a sudden temp ramp? It would take me about 10-15 min to make the jump.
I find your posts on the net to be the absolute best available and would be honored for your input. Thanks!