I'm brewing today and had an idea that kind of made sense to me. Running this by you guys to see if anyone else does this.
I mash and lauter in the same cooler, as I'm sure many of us do. I've always left the mash tun alone and sparged as it set. It came to me that if a brewery agitates the mash, and even some home brewers continually stir while mashing to maximize efficiency, why wouldn't I stir the mash before sparging?
So I added 1 gallon of sparge water, stirred the mash well, vorlof'd, then sparged.
Comments are very welcome. Would like to know if this tecnique is something that others are doing, standard practice that I didn't know about, or shouldn't be done.
Thanks in advance.
I mash and lauter in the same cooler, as I'm sure many of us do. I've always left the mash tun alone and sparged as it set. It came to me that if a brewery agitates the mash, and even some home brewers continually stir while mashing to maximize efficiency, why wouldn't I stir the mash before sparging?
So I added 1 gallon of sparge water, stirred the mash well, vorlof'd, then sparged.
Comments are very welcome. Would like to know if this tecnique is something that others are doing, standard practice that I didn't know about, or shouldn't be done.
Thanks in advance.