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I'm just starting in AG and have obviously been reading up a lot on the process. I was under the impression that a protein rest was not needed these days as the malts we use are so highly modified the protein conversion is as good as it can be already. I thought a protein rest was a technique used in the "old days" because their grains were not malted as well as ours are today?Is there another reason to do a protein rest?
I'm just starting in AG and have obviously been reading up a lot on the process. I was under the impression that a protein rest was not needed these days as the malts we use are so highly modified the protein conversion is as good as it can be already. I thought a protein rest was a technique used in the "old days" because their grains were not malted as well as ours are today?
Is there another reason to do a protein rest?
