Is there an advantage to an early mash-in for BIAB?

[odie]

it is called "sour mash"...guess I now know why...

 

[kaffeenjunkie]

I mash in at ambient temps (80s in the morning right now) and turn the element on and recirc pump. It's up to 150' pretty quick anyway, like right after my shower. I go to work and let it mash all day.

Prep everything the night before.
Bring my water up to temp, brew some coffee, get ready for work mash in and leave for work.
Come home from work and finish it up. I do the same with my mash out that @odie does.
I love brewing this way. Make my brew day "seem" shorter.

 

[BrewinInPA]

I've settled on 90 minute mash and I just don't worry about the gravity. Also, I squeeze that bag like it owes me money...which it does!

 

[odie]

The 4th edition of "How to Brew" has great info on mash temps and the impacts. My understanding is that with today's well modified malts, a Protein Rest generally does more harm than good.

protein rest bad? how so? what does it do/cause with modified malts?

My mash profile is a constantly rising temp from mash in at seasonal ambient (40'-80') to 150' and hold for several hours (at work). Basically my mash is going thru the protein rest temp range for a while as it heats up to 150 target.

 

[CascadesBrewer]

protein rest bad? how so? what does it do/cause with modified malts?

There is a page and a half in "How to Brew" discussing the Protein Rest impacts (it is a book that I highly recommend to brewers of any experience level). John finishes with:

"Unless you are using less-modified malt or moderately modified malt, the clarity and head retention of your beers will be better without a protein rest." (earlier he recommends a Protein Rest if using 20% or more unmalted wheat, rye, or oats)

Though if you like your beers and your process, then I don't see a major reason to change.

 

[kevin58]

There is a page and a half in "How to Brew" discussing the Protein Rest impacts (it is a book that I highly recommend to brewers of any experience level). John finishes with:

"Unless you are using less-modified malt or moderately modified malt, the clarity and head retention of your beers will be better without a protein rest." (earlier he recommends a Protein Rest if using 20% or more unmalted wheat, rye, or oats)

Though if you like your beers and your process, then I don't see a major reason to change.

Which edition? John says there is information in the 4th edition that corrects things he originally wrote in the first.

 

[CascadesBrewer]

Which edition? John says there is information in the 4th edition that corrects things he originally wrote in the first.

Yeah, the 4th edition.