I also heard that Czech breweries are doughing in at 90F well under any particular rest temps.Actually, 90F is in the acid rest range, where phytase helps acidify the mash.
Once the whole grain amount is in then they raise the temp.
It depends how fast you are raising your temp.
Do you think Czech breweries are still doing that? I figured with the modern understanding of malting and mashing, they would know how to acidify the mash without it.
there have been a lot of consolidation in brewing industry over last 20 years.
Hainiken, SAB and InBev did their fair share.
Some breweries were closed and some expanded.
There are still some regional breweries that are still in local hands.
Here you will find that tradition is still alive.
Three step decoction with fermentation in open fermenters.
They brew around the clock and brew a 4 batches a day.
Not exactlly what investment brewing companies are looking for