Stepped Mash Infusion

[Nick JD]

Movement in the mash is a big overlooked factor in the way temperature and enzymes interact.

 

[Byran]

Movement in the mash is a big overlooked factor in the way temperature and enzymes interact.

Nick, do you think that temperature convection currents would create a "stepped" mash due to differences in temperature within the mash tun and grain bed?

Maybe this would be a good claim to fame of the single temp mash technique?
I dunno I always do a step profile, 58 rest, low, high, mash out. Oh and 45 step for Wheaties. N that