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)?
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.