Beta Glucan Rest: Mastering Step Mash All Grain Brewing

[TowelBoy_2013]

In part 2 of our 6-part series we cover the next mashing step... the Beta Glucan Rest. Find out why we do it, why it's so important and how to do it successfully. Check the video out here!

 

[Dave Y]

Great video! I step mash with a biab. hoist the bag out and slowly increase to the desired temp and lower my biab back in for each step, little tricky but the outcome worked

I will step mash, particularly the beta-glucan rest for beers high in rye or wheat, but I just raise the mash temp with power set to 100%. It doesn’t take more than a few minutes to get to the next step.