I've heard of small breweries struggling to get a fast Mash-In. Even some who go so far as to mount a hopper with a trap door bottom right over their MLT's so they can drop all the grain in just a few seconds.
What is the benefit to this? Is it just for repeatability purposes or energy savings? Or is there an advantage for homebrewers?
I usually mash-in fairly slowly so I can prevent dough balls from forming. Is this hurting my efficiency or denaturing any enzymes?
What is the benefit to this? Is it just for repeatability purposes or energy savings? Or is there an advantage for homebrewers?
I usually mash-in fairly slowly so I can prevent dough balls from forming. Is this hurting my efficiency or denaturing any enzymes?