Post back and let us know what the beer tastes like. I've heard several times that as efficiency rises too far, so does tannin extraction.
One problem I had when I tried out my new home-made mash paddle was, by stirring my mash after the 90 minutes of mashing, I created a big problem. The grain bed itself acts as a filter to trap this sticky fine grained goo that clogged my false bottom (actually a mesh braid).
How do you keep a constant stir without clogging your system up when it's ready to be sparged?
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