Stirring, both to break up dough balls and to even out the temperature, seems like it would be a good idea. It's definitely required on my (non-recirculating) system.
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Any information would be appreciated.
It appears that the boys at PicoBrew applied for and were granted patents on most of its design. I am certain that a patent attorney could find loopholes, but it looks like they own this market for the foreseeable future.
Has anyone tried adding gypsum dry, directly to their grain prior to dough in?
The boils is really a strong simmer, but I haven't noticed a lot of difference in the final product vs. my Brew-Magic.