Brew-ta-sauraus
Well-Known Member
I have some questions on the protein rest. I am under the impression from talking to several brew club members that any time your brewing with a lot of pilsner grain that a protein rest is required. First off is this actually the case? What exactly does a protein rest do?
I am reading Brew your own 30 great beer styles bt Jamil Zainasheff and most all the recipes in the book don't require a protein rest. Is this just to make mashing easier or would a protein rest on some of these recipes make the beer better?
I am reading Brew your own 30 great beer styles bt Jamil Zainasheff and most all the recipes in the book don't require a protein rest. Is this just to make mashing easier or would a protein rest on some of these recipes make the beer better?