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i only go 40-41 degrees if i've got a load of flaked barley in there. i'm actually thinking of doing a flake rest separate from the main barley malt, on the stove, then adding that to the 63 or 68 when i'm loading the malt in. would be a certain amount of fiddling around, cos i'd want to add and mix the flake into the malt so it doesn't form a glutinous ball. would probably give a better mash result, but still thinking through the process and if it's worth the effort.actually, with flakes it'll probably be a 68 malty, so 27 degree step. i might have to think about this a bit harder, cos that's a huge step-up
i only go 40-41 degrees if i've got a load of flaked barley in there. i'm actually thinking of doing a flake rest separate from the main barley malt, on the stove, then adding that to the 63 or 68 when i'm loading the malt in. would be a certain amount of fiddling around, cos i'd want to add and mix the flake into the malt so it doesn't form a glutinous ball. would probably give a better mash result, but still thinking through the process and if it's worth the effort.
actually, with flakes it'll probably be a 68 malty, so 27 degree step. i might have to think about this a bit harder, cos that's a huge step-up
