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Massive Hot-break From Microwave

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BrissyBrew

MashMaster
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I was in a hurry the other day and did not want to pressure cook my wort for yeast starters. I used a schott bottle and mixed DME and water at a ratio 1L to 100g (my normal mix). I microwaved it under pressure for about 10 minutes and I was amazed at the amount of hot break. I crashed cooled it so that probably resulted in a good cold break as well.

Does anybody else have any experience with hotbreak from the Microwave?

I am inclined to think that temps exceeded 100*C especially as it continued to boil for a minute after I took it out until I started cooling it.

I wonder if anybody commerical brewery has even looked at microwave technology as a heat source?
 

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