beersurgeon
Member
This just hit me and i want to know if it's a dumb idea.
As i understand it, the purpose of mashing is to extract fermentable sugars from grain. Thus, the key is to maintain proper temperature to get good utilization out of your enzymes.
But i have this nice big pressure cooker.
Am i looking at a no sparge/biab type setup or is there a way to mash under pressure?
As i understand it, the purpose of mashing is to extract fermentable sugars from grain. Thus, the key is to maintain proper temperature to get good utilization out of your enzymes.
But i have this nice big pressure cooker.
Am i looking at a no sparge/biab type setup or is there a way to mash under pressure?