step mashing

[kal]

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I think it really depends on the beer (the grist), what steps you're doing, and the system you're using. I do some specialized steps (like a ferulic acid rest on a weizen) because it affects flavour directly. Subtle, but it's noticeable. Other times I may it to maximize fermentability. So it really depends. It's not black and white and why my recipes tend to vary with mash schedule.

If you have a way to brew that works that you enjoy, then definitely stick with it! There's no right or wrong answers here.

Kal

[kal]

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I think it really depends on the beer (the grist), what steps you're doing, and the system you're using. I do some specialized steps (like a ferulic acid rest on a weizen) because it affects flavour directly. Subtle, but it's noticeable. Other times I may it to maximize fermentability. So it really depends. It's not black and white and why my recipes tend to vary with mash schedule.

If you have a way to brew that works that you enjoy, then definitely stick with it! There's no right or wrong answers here.

Kal

[KB]

I brewed a Vienna Lager using a step mash. Another was with mash at 156F for 90 minutes. IMO, the 156F mash beer was much, much better (and less time and less fooling around during the brew day).