I've been starting to brew with rye more and I was wondering the exact purpose of a beta-glucan rest. I brew in a bag (BIAB), and I've done beta-glucan rests for a few rye brews, and not done it for a few others. Even when I don't do it, I'm still able to move the grain around in the bag, so mashing is not an issue.
My question: is a beta-glucan rest ONLY to avoid lautering issues in traditional all-grain brewing, or do beta-glucans (or lack thereof) come into play in the finished, fermented beer? Do the yeast utilize beta-glucans, does it affect body, or does it all simply precipitate out during ferment?
My brewing technique at this time is still too inconsistent for me to answer this myself, unfortunately.
My question: is a beta-glucan rest ONLY to avoid lautering issues in traditional all-grain brewing, or do beta-glucans (or lack thereof) come into play in the finished, fermented beer? Do the yeast utilize beta-glucans, does it affect body, or does it all simply precipitate out during ferment?
My brewing technique at this time is still too inconsistent for me to answer this myself, unfortunately.