Once in awhile I pull a quick decoction when it looks like my mash temperature is declining too fast. I have a 12 quart pressure cooker whose vessel is about the right size for a quick 2 gallon boil. I know exactly squat about doing a real decoction mash. It's my understanding that it boosts the caramel flavors, among other things. I'm wondering, what if instead of just boiling a pulled decoction, I slap the pressure cooker lid on and crank the temperature up to the 15 psi boiling point? I wonder how this might affect the taste? Anybody tried this before?