Yo Jay spelling is not my strong point it looked wrong to me so I short stepped it. lol.
Lol, yeah it just so happens that we use to call a, well built and anger prone, co-worker "tinker" (i.e. tinkerbell).
1. But to say that people who disagree with you are "short stepping" is just plain wrong.
2. Now, if you've tried both ways and carefully evaluated (as in a blind triangle tasting) the results and found you prefer the protein rest and want to keep doing it, more power to you. Many people just take what they've read and do it without an evaluation, blindly believing that if they did more work the beer MUST be better. I've done a lot of research on that phenomenon and can provide you examples if you wish. . You say you are a new brewer, and as a new brewer I once believed as you do. With experience comes knowledge. You'll get there.
1. [edit; deleted due to my misreading the original post]
2. This is always an interesting topic. I suppose I fall somewhere in the middle between you and sharg54 on this topic. Denny, could you list styles that you feel would benefit from a step or decoction mash. Are there styles like wheats, german beers, etc. that you've found to NOT benefit from step or decoction mash? I do want to say that I agree with the thought that sometimes what seems to be BETTER technique can be frivolous or even harmful. That said, I often argue the flip-side because I do feel that "The enemy of excellence is proficiency." cheers, j