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Old 09-30-2007, 04:10 PM   #1
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Default Stir it up

How important is it to stir the mash intermittantly? Provided you've thoroughly saturated all of the grain at dough-in what do you acomplish stirring other than losing heat?

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Old 09-30-2007, 04:33 PM   #2
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I do a batch sparge and I don't stir until just before mash out. Last night I got my temperature under control, left the mash tun closed for an hour and ended up with 87% efficiency.

I do stir it up very well before closing the lid.



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Old 09-30-2007, 05:14 PM   #3
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Once I have it stirred in and all the grain is broken up(no dough balls) I close it up until I'm ready to get first runnings.

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Old 09-30-2007, 05:15 PM   #4
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I don't think there is any benefit to stirring once the mash is set. I add the mash out water at 60 minutes, stir thoroughly, vorlauf and drain.

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Old 09-30-2007, 06:37 PM   #5
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I don't stir after the water is added.

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Old 09-30-2007, 06:40 PM   #6
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I stir every 20 minutes and fly sparge. I make sure to leave it alone for the last 20 minutes to set the grain bed. No problems here, 80% efficiency or better just about every time.

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Old 09-30-2007, 06:40 PM   #7
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I used to stir, but I've stopped - I just didn't see any benefit. I leave the prove in the mash to keep an eye on the temp, then let it be until it's time to mash out.

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Old 09-30-2007, 06:43 PM   #8
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I stir, but only because I mostly do direct-fired stepped mashes. So when you're applying flame to bottom of the kettle, it's important to stir to disseminate the heat. Otherwise...I do my big stir during sparge.



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