Protein Rest

[kevin]

Could I do a protein rest in the boil kettle then after 20 minutes raise the temp to the saccharification rest and dump this into my mash tun?

[Bruno_78]

I did this exact thing last week. I had to do an acid rest also that you wont have to worry about. It seemed to work just fine. I didn't use my boil kettle, I used another SS pot that I had. We'll see if it worked when the beer is done.

[BrewDog]

Yes, there's no reason not to. I did partials in my boil kettle before I went AG.

My only advice is to watch your temps like a hawk. Heating directly causes temp lags. The bottom will heat up faster than the top, so it's tough to control and easy to overshoot. I'd suggest stopping BELOW your target temp then infusing to reach proper temp.


Oh, yeah, be careful dumping, because I think I remember hearing that Hot Side aeration can happen in the mash tun if you splash too much.

HTH-

[Bruno_78]

I had to stir my mash.

And you're right about the aeration. I think "hot side" is considered above 160, but can't remember. Brewmonkey? Stod? Most of the time, I dont' think homebrewers need worry about this.

[kevin]

the hot side aeration was my main concern when dumping into the mash tun.

[Bruno_78]

Do it carefully. I would maybe use a small pitcher to transerfer the majority of the mash. And carefully add what you can't get with a pitcher. Should minimize any unwanted aeration.

[brewmonkey]

Originally posted by kevin
the hot side aeration was my main concern when dumping into the mash tun.

Hot side aeration is not something homebrewers really need to worry about and it takes a bit more then dumping the mash from one kettle to the tun to achieve the levels that could potentially have any effect on the beer.

HSA is something that you would notice in a beer say 5 or 6 months after packaging which is why production breweries are all over this topic. Homebrewers tend to drink their beer much sooner then that.

This is not to say that you should slosh away freely but the normal moving and stirring of a mash is not going to cause you problems.

[HogieWan]

Thanks, brewmonkey. I think that clears up a lot of fear of HSA that a lot of us have.

[kevin]

I don't why I didn't remember this, but once when I was making an oatmeal stout the sparge stuck and I couldn't get it going again so I decided to dump the mash into the kettle to clean out the siphon tube. It ended up being one of my better beers.