A poor crush is easily compensated by dissolving starches with mechanical means (decoction).
As far as the extra perceived flavours are concerned, I'd say its really up to you since you are brewing it to your taste. Whatever works for you, stick with it as long as it makes you happy.
However, bear in mind that the higher protein content of "Brühmalz" (e.g. Munich or Melanoidin), may also require a little bit of work in the lower temps. Doughing in a Hochkurz at 55 or 58C is not uncommon in those instances.
Gut Sud!Statistics: Posted by Weizenberg — Wed May 31, 2017 7:11 pm
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