Denny, what is your opinion on some of the recipes that scald the decoction mash in a hot pot instead of bring it to a boil slowly? My concern is how much of a margin for error is there from browning the mash and burning it?
Drinking Oaked Wee heavy, The Kaiser clone, Graff, , Sour Cranberry Ale
Carbing/Aging Westy 12 (2013),
In the bucket Chocolate stout, Westy 12 (new world)
On Deck Pumpkin Ale 2014, FBS clone, Port oaked amber, Old Rasputin Clone, 15% RIS