Nick JD
Blah Blah Blah
- Joined
- 4/11/08
- Messages
- 7,322
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Recently, I've been getting into 15 minute protein rests at 53C. I never could be bothered before, but since my hot tap temperature is a perfect strike temperature to get a protein rest of 52C, I've been doing them.
Here's a Cascade Golden with 15% sucrose in it, mashed at 66C. Leaves so much lacing on the glass the next day the glass needs scrubbing.
I'm converted, as it actually makes my mashing easier not having to apply heat to the pot at all. What do the folk out there think of the protein rest?
Here's a Cascade Golden with 15% sucrose in it, mashed at 66C. Leaves so much lacing on the glass the next day the glass needs scrubbing.
I'm converted, as it actually makes my mashing easier not having to apply heat to the pot at all. What do the folk out there think of the protein rest?