Pressure cooker temps and times: the definitive thread
256 replies · Cultivation
There's a lot of conflicting information about how long to pressure cook grain at what temperature. I've seen everything from 15 PSI for 60 minutes to 15 PSI for 2.5 hours. What's the actual science here and what do you all actually do?
15 PSI, 90 minutes for most grains (rye, wheat berries, oats). Add 30 minutes for quarts, subtract 15 for half-pints. These numbers come from conservative estimates that account for temp ramp-up time.
The important variable people forget: let the cooker reach full pressure BEFORE starting the timer. Ten minutes of venting while waiting to reach pressure doesn't count. An analog gauge is worth the investment for this exact reason.
Trichoderma laughs at underpressure-cooked grain. An extra 30 minutes costs nothing. Losing a batch to green mold costs time, materials, and morale.
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