protein rest - some info please

[meanyeb]

Hi there,

im just wondering what is a and how does one do a protein rest. Is it simply for improving clarity and for what malts is it advisable? Having moved on to all grain recently (go me!!), ill be doing pale ales using marris otter, crystal, biscuit, wheat malts etc in not too abnormal proportions for now anyway. My first all grain is a tad hazy but not short on flavor. Ive a 25liter bruheat boiler for mashing and boiling. Any help appreciated.

Cheers

Eamon

 

[menschmaschine]

Don't do a protein rest when Marris Otter is the base malt.

In general, protein rests are not required with today's malts available to the homebrewer. In many cases, they can do more harm than good by breaking proteins down too much, resulting in lack of body and poor foam stability. To learn more, just search "protein rest" on here and you'll find tons to read through.

Hazy beer can be caused by yeast still in suspension or proteins/polyphenols. Are you sure your haze isn't yeast still in suspension?

 

[meanyeb]

Possibly is the yeast, cant really say, but your reply has 'cleared' alot up, no pun intended. Didnt think they would be too essential so cheers