So I have a question for my fellow AG cooler MLT brewers:
How often do you stir your mash, and possibly your batch sparge? I have been afraid to lose to much heat with opening the lid repeatedly so I usually stir the dough in, then once my temp seems on I close the lid and leave it alone for a full hour. I think I stir before my vorlauf, and I know I stir my sparge water in but then again I leave it alone for 10 min before another vorlauf.
What do you do? I'm suspecting that more stirring might push my effieciecy up a bit from the high 60's to a mid 70 range.
How often do you stir your mash, and possibly your batch sparge? I have been afraid to lose to much heat with opening the lid repeatedly so I usually stir the dough in, then once my temp seems on I close the lid and leave it alone for a full hour. I think I stir before my vorlauf, and I know I stir my sparge water in but then again I leave it alone for 10 min before another vorlauf.
What do you do? I'm suspecting that more stirring might push my effieciecy up a bit from the high 60's to a mid 70 range.