to clarify (pun intended) I have heard that a hot break is required to precipitate out proteins.but then I have also heard that it is not needed with these types of crystalized grains.and I hear that I need the water temp at to be spot on.on the other hand coz the starches in the grains have already been converted apparently I can just use hot water.but not boiling as not to extract tannins from the grain.so I am confused too.
