Homebrewing Stack Exchange is a question and answer site for dedicated home brewers and serious enthusiasts. Join them; it only takes a minute:

Sign up
Here's how it works:
  1. Anybody can ask a question
  2. Anybody can answer
  3. The best answers are voted up and rise to the top

I am brewing all-grain and have in the past always held a glucan rast when mashing. I am trying to speed up my brewing process and that rest of course slows me down quite a bit because of the heating up afterwards. Has anyone had bad experiences without glucan rests? Do you think a glucan rest is necessary and if so with all malts or just with some (e.g. wheat)?

share|improve this question
up vote 1 down vote accepted

A beta glucan rest help convert starches made up of long strands of glucose molecules. These are typically found in oats, wheat and rye. If you have a low percentage of those malts you can skip the stage.

Try it out

See if you can detect a change in the beer.

share|improve this answer
Well, I guess I do learn something new everyday! It's great having guys like you on this site. Thanks. – dzachareas Aug 22 '10 at 4:56

Your Answer


By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.