To Stir or Not To Stir : Mash Technique Question - Home Brew Forums
Home Brew Forums > Home Brewing Beer > General Techniques > To Stir or Not To Stir : Mash Technique Question

View Poll Results: Do you Stir while Mashing?
Yes I stir the Mash during the Rests 48 57.83%
No, I do not stir the Mash during Rests 24 28.92%
RIMS/HERMS BABY! 11 13.25%
Voters: 83. You may not vote on this poll

Reply
 
Thread Tools
Old 03-02-2009, 04:39 PM   #1
mmb
Jazz Hands!
HBT_LIFETIMESUPPORTER.png
 
mmb's Avatar
Recipes 
 
Feb 2008
WBMI
Posts: 30,081
Liked 4011 Times on 3766 Posts



I'm comfortable with my process but of course everyone does things differently.

Do you Stir your Mash after mash in or do you let it sit until Mash Out?


__________________
Black Phantom Brewing Company

 
Reply With Quote
Old 03-02-2009, 04:40 PM   #2

I stir to equalize temp and break apart any doughballs, then I leave it the hell alone until I take the first runnings.



 
Reply With Quote
Old 03-02-2009, 04:42 PM   #3
Boerderij_Kabouter
 
Boerderij_Kabouter's Avatar
Recipes 
 
Dec 2007
Oconomowoc, Wisconsin
Posts: 7,750
Liked 147 Times on 119 Posts


I recirculate and it works like a champ. Sometimes a stir in the middle of my mash if I am bored.

 
Reply With Quote
Old 03-02-2009, 04:44 PM   #4
Displaced MassHole
Recipes 
 
May 2008
San Diego
Posts: 1,134
Liked 10 Times on 8 Posts


I usually stir for 5-10 mins at dough in to break up all the dough balls then let it sit for 20 mins or so and stir again just to be sure. After that I leave it alone.
__________________
Worthless Brewing Co.
The name says it all

 
Reply With Quote
Old 03-02-2009, 04:48 PM   #5
steelerguy
Recipes 
 
Apr 2008
Stony Brook, NY
Posts: 486
Liked 11 Times on 7 Posts


I stir to mix it all up. Let it sit for 10 mins or so, then stir again to make sure there are no dough balls, then it sits for the rest of them time.

 
Reply With Quote
Old 03-02-2009, 04:51 PM   #6
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 56 Times on 41 Posts


I stir every 15 mins to keep the temp of the mash even. Otherwise the top cools off compared to the bottom, even in a cooler (10 gallon rubbermaid).
__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Old 03-02-2009, 04:52 PM   #7

Quote:
Originally Posted by dstar26t View Post
I stir every 15 mins to keep the temp of the mash even. Otherwise the top cools off compared to the bottom, even in a cooler (10 gallon rubbermaid).
Slap a piece of foam insulation on top of the mash and I think that problem will disappear.

 
Reply With Quote
Old 03-02-2009, 04:53 PM   #8
Soperbrew
Who rated my beer?
HBT_LIFETIMESUPPORTER.png
 
Soperbrew's Avatar
Recipes 
 
Feb 2008
Chandler, Arizona
Posts: 2,452
Liked 90 Times on 84 Posts


I stir at dough in, then again about 15 or 20 min. before draining. Did this yesterday with double batch sparge method & achieved 82% brewhouse efficiency.

 
Reply With Quote
Old 03-02-2009, 04:53 PM   #9
TwoHeadsBrewing
Recipes 
 
Feb 2008
Chico, CA
Posts: 3,924
Liked 37 Times on 34 Posts


1. Mash In
2. Stir to break up any doughballs
3. Wait 50 minutes
4. Add 1 gallon 180F water for mash out
5. Recirculate for 10 minutes or until clear
6. Start draining and flysparge to volume
__________________

Fermenting: ESB
Kegged: Extra IPA, Brown Ale, American Wheat, Blackheart Stout
Coming Up: Dunkleweizen, 3C Pale Ale


DIY Fermentation Chamber
More Brew Stuff

 
Reply With Quote
Old 03-02-2009, 05:57 PM   #10
dstar26t
If it's worth doing, it's worth overdoing
HBT_SUPPORTER.png
Recipes 
 
Jan 2008
Ridley Park, PA
Posts: 1,152
Liked 56 Times on 41 Posts


Quote:
Originally Posted by flyangler18 View Post
Slap a piece of foam insulation on top of the mash and I think that problem will disappear.
It's not that the whole mash cools off. The grain settles and somehow pulls heat down to the bottom leaving the water on top cooler. Like a temperature stratification. After a quick stir, the temp equalizes and goes back to what it was after dough-in.


__________________
Next: ?
Fermenting: Azacca Oat Pilsner, Egregious-ish, Barrel Fermented Dreg DelcoLambic, Sacch Trois Helles
Drinking: RIS v7, Doppelbock, RIS v6, Carrot Blossom Cedar Mead, Sauerkraut Fermented Gose, Gueuze, Brett Blonde, Kriek, Saison, Sour Blonde
Barrel aged: Rye Barleywine, Tripel, Wee-Heavy

 
Reply With Quote
Reply
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
How often to stir mash? illinibrew04 All Grain & Partial Mash Brewing 55 12-30-2013 10:35 PM
What Magnets/Stir Bar do you use for your Stir Plate? Stevorino Equipment/Sanitation 28 10-04-2013 05:32 PM
Bulk Priming, To Stir or Not To Stir? xinunix Beginners Beer Brewing Forum 8 03-29-2009 04:14 PM
Batch Priming - stir or no stir ? kappclark Bottling/Kegging 6 11-01-2007 11:38 PM


Forum Jump