At 59:40 the protein rest is discussed, not sure with modern well modified malts that a protein rest brings anything to the party. If you are looking to modify (during brewing) undermodified malt and do temp rests that will result in more yeast necessary amino acids or foam positive characteristics. Proline is the group of amino acids that are not used by yeast entirely and i believe might contribute to haze so use a malt that is high in total protein and soluble protein keeping in mind that the included excess FAN in high gravity brewing can have flavour and stability implications
Fair point! As mentioned, proline rich proteins extracted from malt can contribute to haze. So, a protein rest could help break down haze while avoiding a protein rest could help retain haze.
At 59:40 the protein rest is discussed, not sure with modern well modified malts that a protein rest brings anything to the party. If you are looking to modify (during brewing) undermodified malt and do temp rests that will result in more yeast necessary amino acids or foam positive characteristics. Proline is the group of amino acids that are not used by yeast entirely and i believe might contribute to haze so use a malt that is high in total protein and soluble protein keeping in mind that the included excess FAN in high gravity brewing can have flavour and stability implications
Fair point! As mentioned, proline rich proteins extracted from malt can contribute to haze. So, a protein rest could help break down haze while avoiding a protein rest could help retain haze.