I was wondering how my fellow homebrewers consider the need for protein rest? I typically employ a mash schedule with an acid rest at 40C/105F for 15 minutes, a protein rest at 50C/122F for 20 20 minutes and then saccarification rests at 65C/149C and 71C/160F for different lengths. I usually only make an acid rest if I'm breweing with light malts, with roasted malts I rarely bother and mash in at protein rest temps.
But I've read and been told that with the malts today are so well modified that they don't need protein rests, in fact that the beer may become unstable if you do. I am mainly using Weyermann malts and brittish Maris Otter from Fawcett's, who both have well modified malts, but I assume it is the same with US maltsers?
Are there a lot of homebrewers out there that still employ a protein rest, or are most brewers just skipping this step?
And what does it mean when a beer has stabiliy problems?
In secondary: Enskede Blonde