Okay, so as the title suggests I am going to try a 100% wheat BIAB. I know that it can be done with malted wheat. Anyways I have a few questions:
First of all, should I do a protein rest? Is there any reason other than a stuck sparge (non-issue here) to perform one?
Second, what kind of difference will I see with no sparge? I am only doing a 1 gallon batch for the record.
First of all, should I do a protein rest? Is there any reason other than a stuck sparge (non-issue here) to perform one?
Second, what kind of difference will I see with no sparge? I am only doing a 1 gallon batch for the record.
