Editing Mashing (section)

===β-Glucanase rest===
[[beta-glucan|β-glucan]] is a general term for [[polysaccharides]], such as [[cellulose]], made up of chains of [[glucose]] molecules connected by beta [[glycosidic bond]]s, as opposed to the alpha [[glycosidic bond]]s in starch. They are a major constituent of the [[cell wall]]s of plants and make up a large part of the [[bran]] in grains. A '''β-glucanase rest''' done at {{convert|40|°C|°F|0|abbr=on}} is practiced in order to break down cell walls and make starches more available, thus raising the extraction efficiency. Should the brewer let this rest go on too long, it's possible that a large amount of β-glucan will dissolve into the mash, which could lead to a stuck mash on brew day and cause filtration problems later in beer production.