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Does anyone know why a distiller would cook their mash under pressure vs. at atmospheric pressure? I imagine it's so the grains don't burst under high heat but I can't be sure. Any insight would be much appreciated!
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Does anyone know why a distiller would cook their mash under pressure vs. at atmospheric pressure? I imagine it's so the grains don't burst under high heat but I can't be sure. Any insight would be much appreciated!
The site you shared helped me a lot. I have learned a lot from this site.
mapquest directions