Since I am using a RIMS, i dough in a couple degerss lower (Celsius) and come up to rest. Reading this thread raises a couple questions i have:
Since strike water is usually pretty close to mashout temperature is there some denaturing going on when I dough in/mixing?
And, if you rest at a higher temp. for a long period will you get less body? I am always curious when i look at other recipies how much mash times/temps vary with the same style.Can anyone recommend some reading that helps "demystify" mashing?