Eric_Duel
Well-Known Member
I'm in the design stages of my 3-vessel brewing system. I have my three half-barrel kegs and I am trying to decide between the various techniques.
My question is more specific than the various construction techniques though:
Should the mash be stirred or mixed?
My thinking is that it would be ok as long as no aeration takes place. However, I was reading Dennis Collins' website (the HERMIT brewing system) and he states:
Why?
So I read farther and found articles from BT about building motorized mash mixers.
ex. http://brewingtechniques.com/library/backissues/issue2.6/put.html
What is the reason for not stirring or what should I be careful for/aware of?
My question is more specific than the various construction techniques though:
Should the mash be stirred or mixed?
My thinking is that it would be ok as long as no aeration takes place. However, I was reading Dennis Collins' website (the HERMIT brewing system) and he states:
2. Stirring the mash after initial dough-in is bad. If you have a recirculating system, you don't have to stir the mash. In fact, if you stir, you undo 33% of the benefits of a recirculating system. I've tried it both ways, never stirring and stirring about every 15 minutes or so and there wasn't any difference in efficiency or any other measurable parameter. The only thing that happened was that the wort that recirculated for 1 hour was noticeably clearer than wort that recirculated for only 15 minutes. DON'T STIR THE MASH!
Why?
So I read farther and found articles from BT about building motorized mash mixers.
ex. http://brewingtechniques.com/library/backissues/issue2.6/put.html
What is the reason for not stirring or what should I be careful for/aware of?