I can step up @ 4* per minute with my herms unit which has a convoluted copper coil in the hlt.
Those saying protein rests are not needed because malt is highly modified, have not bought belguin or german bulk grain and read the analysis reports.
I suggest that you learn how to read and understand what highly modified malt really is, and get an analysis report on the malt you are using, before you just make stupid statements.
"Turbo" type malts are made for a single infusion only. Most other malts can be doughed in and are rested more then you think at 122-131* and slowly brought up to sac rest temps in micro breweries.
Multiple rests on certain styles are needed to come out with the right profile. it is very beneficial to the final product.
Guys that brew with cooler always try to tell you a protein rest will ruin your beer or multi eests are not needed which just isn't true. If you have the proper equipment, I say try it for yourself before listening to people saying it can't or shouldn't be done.
I decocted brews that stay at those low temperatures for a long period of time, and have never had problems with brews becoming to thin from protein rests.
You sure do like to make a fool out of yourself in from of others, don't you? Some pretty strong words from a newbie who just joined the forum. Not going to make many friends here by calling someone stupid.
It is obvious that you just skimmed over post #6. Reread post #6 where I even quote from John Palmers book "How To Brew" to lend credibility to my opinion. Where does your credibility come from except for, "I say so". In post #6, I even state "Some German less modified malts may benefit from a protein rest". Then, I guess you think you know more about brewing than John Palmer does. Most of the Malts I use have DBFG's >78% and <60 °Lintner. Here is a good article for you to read:
http://brewingtechniques.com/bmg/noonan.html. It would be a good article for you to read so you don't have to extract your foot from your mouth next time.
You make assumptions about my brewing setup that isn't even close to being true. I do not use a cooler.
I have also tried step mashing and found that while it did not hurt the beer, I get a fuller bodied beer with a simple infusion mash. My opinion still is: it didn't buy me much, so for me, it is a waste of time.
As for decoction, there are many caveats, so I choose not to use it as a technique. I understand the technique and there are a number of brewers in my brew club that are very good at decoction mashing. They happen to make exceptionally good beer. It's just not for me because I don't want to deal with the caveats and because I have a RIMS controlled by a PID. Temperature control is not an issue with my brewery.
To me, the taste of the beer is more important than bragging that "I use step mashing". If you use step mashing and you like your beer, I am happy for you, but don't make a childish and immature remark like:
"I suggest that you learn how to read and understand what highly modified malt really is, and get an analysis report on the malt you are using, before you just make stupid statements". I still can't believe a 63 year old women could post an attack like this. If you dissagree with me, say so, but to call me stupid, lets just say I would expect more maturity than you have shown, from a child.
You state, "I decocted brews that stay at those low temperatures for a long period of time, and have never had problems with brews becoming to thin from protein rests". Decoction has nothing to do with protein rests. Decoction is for temperature control. It differs from the normal 'step-infusion' mash only in the way the heat is applied. That statement alone, puts your credibility in doubt. My opinion is backed up by a well known brewing expert who goes by the name of John Palmer, someone who you seem to think doesn't anything know anything about brewing.
Here is my brewery, and look ma, no cooler.......Hint: Look at someones gallery before laying fingers to keyboard.
Now I suggest go have a look in the mirror and see who the "stupid" one is.