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Old 05-17-2009, 06:13 PM   #1
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Default Maris Otter and Dough Balls

Has anyone else noticed a correlation here? This is the second time I've used it and the second time I've had dough balls. I adjusted my grain mill after the first occurence but now I'm wondering if it's the malt not the mill.

I had a stuck sparge as well the first time. Not looking forward to that again.



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Old 05-17-2009, 09:43 PM   #2
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Are you adding grain to water or water to grain? Also, what is the thickness of your mash? I've never had this issue with MO, and I keep around a 1.5 qts/# thickness. I add the grain to the water and stir while adding.



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Old 05-17-2009, 09:50 PM   #3
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1/3rd water.
1/3rd grain.
Give a thorough stir with this in your drill:


1/3rd water.
1/3rd grain.
Stir


1/3rd water.
1/3rd grain.
Stir


MO is no more doughbally than any other grain. Start using two big handfuls of rice hulls in your batches and your sparge will be smooth as silk. I don't brew without them.

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Old 05-17-2009, 11:53 PM   #4
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I add enough water to cover the false bottom, then add the grain, then the remaining water. I've made at least a dozen batches with Briess two row and no issues.

I'll try adding in thirds and stirring. I've been mashing at 1.5 qts/lb lately.

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Old 05-18-2009, 12:09 AM   #5
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I use MO about half the time, and haven't noticed more doughballs in those recipes, unless I'm using some other ingredients- like flaked barley. Or, if the strike water is hotter to do a higher temperature mash. It seems like hotter water = dough balls, if you don't stir like it's your job.

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Old 05-18-2009, 01:16 AM   #6
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Gotta stir the mash real good and when you think you've stirred enough then stir some more. I usually know when I've stirred enough when my arm starts to ache. That's my indicator!

I've also found that it doesn't matter what type of base malt I use I still get some dough balls. Like I stated, stir till it hurts. I may take BM's advice and get me one of them paint stirrers from HD or Lowes. Looks like a good idea.

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Old 05-18-2009, 02:59 AM   #7
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I mash really thin (1.5-2 qt/lb) so doughballs have never really been a problem. I also just add grain to water (all at once), stir it up really good, and set and forget. Works 60% of the time...everytime.

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Old 05-18-2009, 04:41 AM   #8
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I noticed dough balls with this weekends brew. I was using Maris Otter but I just kept stirring and breaking them up in my cooler and all went well. I also stir like it is my job

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Old 05-18-2009, 04:52 AM   #9
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Default Rice Hulls

My understanding of rice hulls is that they can be added to a mash without any effect on the taste or body of the beer and their function is to loosen the mash up a little. Might work, I have never tried it though.

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Old 05-18-2009, 05:00 AM   #10
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I use RH when mashing with Wheat Malt or Pumpkin. I did not have any mashing issues this weekend



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