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Home Brew Forums > Home Brewing Beer > General Techniques > To Stir or Not To Stir : Mash Technique Question
View Poll Results: Do you Stir while Mashing?
Yes I stir the Mash during the Rests 47 58.02%
No, I do not stir the Mash during Rests 23 28.40%
RIMS/HERMS BABY! 11 13.58%
Voters: 81. You may not vote on this poll

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Old 03-02-2009, 04:39 PM   #1
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Default To Stir or Not To Stir : Mash Technique Question

I'm comfortable with my process but of course everyone does things differently.

Do you Stir your Mash after mash in or do you let it sit until Mash Out?

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Old 03-02-2009, 04:40 PM   #2
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I stir to equalize temp and break apart any doughballs, then I leave it the hell alone until I take the first runnings.

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Old 03-02-2009, 04:42 PM   #3
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I recirculate and it works like a champ. Sometimes a stir in the middle of my mash if I am bored.

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Old 03-02-2009, 04:44 PM   #4
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I usually stir for 5-10 mins at dough in to break up all the dough balls then let it sit for 20 mins or so and stir again just to be sure. After that I leave it alone.

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Old 03-02-2009, 04:48 PM   #5
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I stir to mix it all up. Let it sit for 10 mins or so, then stir again to make sure there are no dough balls, then it sits for the rest of them time.

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Old 03-02-2009, 04:51 PM   #6
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I stir every 15 mins to keep the temp of the mash even. Otherwise the top cools off compared to the bottom, even in a cooler (10 gallon rubbermaid).

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Old 03-02-2009, 04:52 PM   #7
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Quote:
Originally Posted by dstar26t View Post
I stir every 15 mins to keep the temp of the mash even. Otherwise the top cools off compared to the bottom, even in a cooler (10 gallon rubbermaid).
Slap a piece of foam insulation on top of the mash and I think that problem will disappear.
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Old 03-02-2009, 04:53 PM   #8
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I stir at dough in, then again about 15 or 20 min. before draining. Did this yesterday with double batch sparge method & achieved 82% brewhouse efficiency.

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Old 03-02-2009, 04:53 PM   #9
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1. Mash In
2. Stir to break up any doughballs
3. Wait 50 minutes
4. Add 1 gallon 180F water for mash out
5. Recirculate for 10 minutes or until clear
6. Start draining and flysparge to volume

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Old 03-02-2009, 05:57 PM   #10
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Quote:
Originally Posted by flyangler18 View Post
Slap a piece of foam insulation on top of the mash and I think that problem will disappear.
It's not that the whole mash cools off. The grain settles and somehow pulls heat down to the bottom leaving the water on top cooler. Like a temperature stratification. After a quick stir, the temp equalizes and goes back to what it was after dough-in.
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