Upward infusion mashing technique???

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Came across this webpage which indicates that this microbrewery is using
an "upward infusion mashing technique" -- see third sentence on this
page: http://www.greatbearbrewing.com/brewery.html
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

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