Craig5_12
Well-Known Member
I know it's super easy to do a single infusion mash and most everyone will tell you to stick to this method (even local breweries and LHBS). BUT I can't help but notice in John Palmers, How to Brew he says that every mash can benefit from a rest at 104f (40c) ( http://www.howtobrew.com/section3/chapter16-2.html ).
I like getting the most out of my ingredients whenever possible, but is dealing with multi-step mashing worth it?
I like getting the most out of my ingredients whenever possible, but is dealing with multi-step mashing worth it?