snailsongs
Well-Known Member
I had to do an emergency decoction step after I undershot my step-up from protein rest to sacc rest (by about 10 degrees...yikes).....my question is, the mash sat at 145-147F for about 20 minutes or more while I heated the wort I pulled to "decoct" to boiling, landing the mash at 154 finally......but how "thin" is this going to make my oatmeal stout? keep in mind that I already performed a protein rest at 122 for 30 minutes which can also thin it out, right? so should I run for a bag of malto-dextrine?