mahilly
Well-Known Member
I have seen many threads touting the importance of a full boil. But is it the boil, or the actual boiling temperature that is most important? Some brewers live at higher altitudes so their full boil is going to be at a lower temperature than others.
Thinking 'outside-the-box' here (hate that expression): has anyone tried using a pressure cooker to up the temperature of their boil? How high is too high regarding temperature?
Thinking 'outside-the-box' here (hate that expression): has anyone tried using a pressure cooker to up the temperature of their boil? How high is too high regarding temperature?