Originally Posted by Kaiser
I don’t think there is a contradiction between the maltster’s and Noonan’s suggestions. You are dealing with a very high protein malt, and Noonan’s recommendation of skipping the protein rest for SNR ratios of 40 and more is likely for low (9-10% protein) malts.
Not to beat this thread to death, but this is curious. Kai, could you elaborate more on protein-related rest temps and how they relate to SNR and Total Protein?... or point me to a source that explains it? I've studied the Noonan stuff, but there appears to be some gaps in his information. Thanks.
(PS: I listened to your guest appearance on BBR... very informative and you really sound like you've put a lot of time and research into the science behind brewing. It was a fun listen because you seem to have brewing knowledge for the sake of learning and brewing good beer, without the ego. Great job!)