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Old 12-23-2011, 03:42 PM   #11
Mar 2009
Natick, MA
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I have read about the dynamo created by those heat differences does mix the wort for you. When you stir to even out the heat it eventually forms a dynamo anyway. Also every time you stir you do release the steam and cool off the wort which might not be what you want to do. Have you tried not stirring and seeing it has any difference?

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Old 12-23-2011, 04:38 PM   #12
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If you're mashing in an insulated vessel, opening it dumps heat. If you're pot mashing on a burner, you'll have to add heat now and then, which requires stirring anyway. I don't think you're going to see a lot of efficiency improvement. It's not like enzymes all gravitate towards one small area and need to be prodded into the rest of the mash.
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Old 09-20-2012, 01:48 PM   #13
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Mar 2011
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I don't have any empirical evidence, but I have noticed that on brew days when I missed my mash temp on the low side and had to add additional boiling water, I ended up having a higher efficiency. Now, that could be from the thinner mash, or it could be from the stirring about 10 minutes into the mash. I am not contemplating stirring at the 10 minute mark when I hit my mash temps to see if I can bump up my efficiency. For the record, I am typically around 70% on my efficiency. When my efficiency jumps up, it is close to 80%.
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Old 09-20-2012, 02:22 PM   #14
Nov 2011
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For those reporting efficiency jumps, I suspect the stirring throughout breaks up any clumps or exposes any partially-crushed grain. If you crush really well, and stir really well at dough-in, I'm not sure it makes a difference.

Me, I stir every 15-20 mins because I love the smell. Part of the fun of brewday for me.

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Old 09-20-2012, 10:27 PM   #15
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Dec 2011
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I have not noticed a higher efficiency from stirring, but I did gain some efficiency when I bumped my mash from 1.25qt/lb to 1.5qt/lb. Every system is different though.
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Old 09-21-2012, 04:28 AM   #16
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Just a thought...but I like to stir very well at the conclusion of the mash to help "rinse" the grain...thats what it is all bout, no?

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Old 09-22-2012, 09:12 PM   #17
May 2011
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I stir at dough in and halfway. Then again at sparge. Hit 88% last time.

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