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Protein Rest
Have any of you that mash in a drink cooler tried doing Lagers? If so, how did you accomplish the protein rest. I'm worried that when I try to raise the temp up to Sacharification rest that I will end up with too thin of mash.
thanks
joseph
I don't worry about protein rests. Just about every malt available has been highly modified, so a protein rest is not required.
Remember: the big breweries want to cut time off of the process.. Skipping a protein rest helps throughput, which makes the big boys happy, and the malting houses want to keep the big boys happy...
Warning: some European malts are undermodified by design, and these will need a protein rest. Look at the label!
thanks
daniel
I encountered same doubts too. Do you think a protein rest is appropriate or should be avoided? What are the benefit of malts from protein rest?
I would'nt worry about the protein rest either. The rest begins a process
that breaks down higher molecularl weight proteins into smaller ones.
It also makes amino acids and peptides, which is essential to yeast
growth.
But most malts are fully modified so the protein rest is not need.
Hope this helps.
Protein rest isn't even really a big part of brewing for me at all.
A protein rest is helpful in the mashing process,and will help convert the mash better,for a drier beer,but unless you are using alot of adjuncts,or unmodified malts or grains,Its not going to make much diference.
Alot of all grain brewers dont worry with it most of the time.If your making a dry beer,it will help conversion,along with a low mashing temp.{148-150f}
wineo
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