Date: 1990-04-19 20:58:25 GMT
Has anyone ever tried to mash grain in a microwave with a temperature
probe to control the temperature? It sounds like an easy way to do small
mashes (<6lb grain?). Just dough it in, toss it in the microwave, and
program the power,time, and temperatures? What power levels for heating,
maintaining temp? One concern might be uneven heating, but if you stirred
it periodically, that would be good, because the hot spots could emulate
the effects of a decoction mash, and hence break up the starch globbies?
One possible advantage is being able to work with a thick mash troughout,
because you wouldn't be adding water as in an infusion mash? Can a mash be
too thick?or would maintaining minimum water (as doughed in) be good?
I plan to try this, and I'll report the results.
Brewuis Ergo Sum. Bill Crick
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