Have a question or want to show off your project? Post it! No Registration Necessary. Now with pictures!
- Bill Velek
September 28, 2005, 7:16 am
rate this thread
Came across this webpage which indicates that this microbrewery is using
an "upward infusion mashing technique" -- see third sentence on this
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?
- » TN: Loire, Spanish, Piedmont whites, rose bubbly and still, '82 Brunello, '9...
- — The site's Newest Thread. Posted in » General Wine Forum