Came across this webpage which indicates that this microbrewery is using an "upward infusion mashing technique" -- see third sentence on this page:
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I think I can deduce what that means, but I'm intrigued with how and why it is being done. The only reason I can imagine for 'why' is that the rate of recirculation is probably improved. Anyone doing anything like this with their homebrewing RIMS?
Cheers.
Bill Velek