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Old 04-27-2012, 02:49 AM   #1
May 2011
Oceanside, Ca
Posts: 396
Liked 15 Times on 13 Posts

The Mash that is

I have read many times where once you start the mash using a cooler, you leave it alone for 60+ minutes. A recent Beer Smith newsletter said to stir the mash every 15 minutes to even out the temp... makes sense however wouldn't temp loss be a bigger concern?

What are you doing?


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Old 04-27-2012, 02:54 AM   #2
Stauffbier's Avatar
Nov 2011
El Paso, TX
Posts: 5,118
Liked 1048 Times on 641 Posts

I stir until I hit my desired mash temp and then I leave it alone for 60-90 mins...
Bier war sein letztes wort dann trugen ihn die Englein fort...

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Old 04-27-2012, 03:00 AM   #3
Feb 2009
Posts: 1,786
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I stir for a few minutes and seal it up. In 5 minutes I take my temp readings all over the place. If they aren't uniform I stir the crap out of it again and check. I leave it alone when I am within a degree everywhere.

I usually mash in a few degrees higher than where I want to end up. It's just easier that way.

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Old 04-27-2012, 03:32 AM   #4
Mar 2012
Douglasville, Georgia
Posts: 36
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Now I have only done 2 all grain recipes but so far I stir till I reach my temp, then I leave it alone for 60 min.
Triple Trouble Supply

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Old 04-27-2012, 05:34 AM   #5
May 2011
Denver, CO
Posts: 1,266
Liked 91 Times on 74 Posts

After the dough in I stir halfway through

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Old 04-27-2012, 08:03 AM   #6
Jan 2012
Solana Beach, California
Posts: 4

As far as evening out the temperature, your mash will equilibrate temperature wise without stirring. Stirring will speed up the process at first but once you grain is saturated with water, the temperature will be pretty uniform throughout. I would agree with your thinking of temperature loss when opening the cooler as a much more crucial factor. Stirring might help the starch conversion speed but probably not a substantial amount. So I would say don't stir once your grain is saturated with water and your target temperature is reached.

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Old 04-27-2012, 09:55 AM   #7
discooby's Avatar
Dec 2010
♦ Las Vegas ♦, NV
Posts: 359
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I think it also depends on your mash thickness. In a thinner mash (2+qt/lb) I might want to stir more often to help the enzymes find their gold. I like to stir 20 min after mash in; loss of temp doesn’t seem to be noticeable as long as I preheat my mash tun (vessel) and ambient air temp outside is Vegas. This stir also ensures water/grain equilibrium.
-While trying to order she said: “We ain’t got no roast beef, we’s a broke Arby’s!”

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Old 04-28-2012, 03:04 AM   #8
Apr 2011
St. Louis, Missouri
Posts: 357
Liked 5 Times on 5 Posts

I like to stir 3 or 4 times during the mash. I open the lid just a crack, and stir quickly for about 5-10 seconds then close. The temperature basically doesn't change and I'm a believer that it helps you get another percentage or three of efficiency. When I first started mashing I didn't stir, but I've noticed my efficiencies are just slightly better when I do.

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Old 04-28-2012, 03:50 AM   #9
DobrePivo's Avatar
Jul 2011
Covington, WA
Posts: 60
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Most of my lagers are double and triple decoction mash. I have no choice but to stir.

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Old 04-28-2012, 09:36 AM   #10
Jan 2011
Sheffield, South Yorkshire
Posts: 869
Liked 23 Times on 19 Posts

Stir regularly. It'll help extraction. If you're grain absorbs plenty of water the top of the mash can dry out and you won't get conversion.

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