korndog
Well-Known Member
As I near completion of my rig, I am giving some final thought to the topic of scorching, etc. I have setup a HERMS option for mashing and cooling operations in addition to the direct MLT burner on the advice of a friend and because I thought it would be cool to have options.
Can someone definitively say that direct-fire mash, where the grain is completely off the bottom has any higher risk of reaction than other method? Isn't the boil kettle or decoction kettle much more problematic than a gentle DFM with recirculation? Is the risk only to the grain or are people afraid of a Maillard reaction to suspended proteins?
Thanks
KD
Can someone definitively say that direct-fire mash, where the grain is completely off the bottom has any higher risk of reaction than other method? Isn't the boil kettle or decoction kettle much more problematic than a gentle DFM with recirculation? Is the risk only to the grain or are people afraid of a Maillard reaction to suspended proteins?
Thanks
KD