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Awesome. Thank you!

Thanks everyone, for chipping in. I probably will forego the step mashing and keep it simple and easy. I appreciate the help.

Thanks everyone. It does sound like there's no real point (o Okay. Thanks for the education.

That's not the same as "high fermentability"?

I hear ya. Thanks.

What's the difference between "extract efficiency" and high fermentability?

This article: https://byo.com/article/the-science-of-step-mashing/ ...has a couple sample step "programs" displayed at the bottom of the screen. The one labeled "Extract Efficient Mash" shows a rest at 100 degrees.

Oh, I see. Adding boiling water to bring up the temp? That's an interesting idea. Thank you.

I Thanks.

Well, it doesn't seem complicated to me. My understanding of what I read about dough-ins was that the 100 degree rest produces more enzymes for better utilizing the sugars that are produced at higher temps. I've also read that 130 - 140 mash temp produces less non-fermentables. Basically...

I'm not really interested in a single infusion, but thanks.

What is multi-vessel step mashing? (The name seems to speak for itself, but if you don't mind explaining how that might work, I'd appreciate it.)

Hey, all, I'm new to all grain (batch #2 today) and newish to beer brewing period (maybe a dozen batches under my belt) I'm doing a 100 degree rest with the bag in, no problem, (heat water to just over 100 degrees, add grains, stir, cover, take off burner, cover with towels) but then having...