While most if not all brewing books claim that an acid rest and protein rest are not required for modern base malts, what if you have very alkaline brewing water?
Has anybody out there actually experimented with a stepped infusion mash?
Secondly: some sources say that the acid rest allows phytase enzymes to release phytic acid from the grain. Other sources claim that lacto-bacillus bacteria creates lactic acid during that process.
Who is correct? Why is there so much conflicting opinion even in so-called BJCP accredited resources?
Has anybody out there actually experimented with a stepped infusion mash?
Secondly: some sources say that the acid rest allows phytase enzymes to release phytic acid from the grain. Other sources claim that lacto-bacillus bacteria creates lactic acid during that process.
Who is correct? Why is there so much conflicting opinion even in so-called BJCP accredited resources?
Comment