KennyS1134
Active Member
Once all of your grain/malt is in the mash tun, how long/hard do you mix it for? I think I may have stirred mine a little to aggressively last time?....if that's possible?
Mash
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BigB
Well-Known Member
Just enough to break up any dough balls. I usually add the grain to the water, so I mix as I'm adding the grain. Then maybe 15-30 seconds after that.
Stauffbier
Well-Known Member
Most people stir until the temp gets stable when read in three seperate locations of the mash, and then maybe again once or twice during the mash for the same reason.
BigTerp
Well-Known Member
This is what I do. I always try to overshoot my strike water temp by a few degrees. Always easier to stir out a few degrees than try and bring up the temp by adding boiling water. I batch sparge, and when sparging I stir like mad.
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