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Old 04-28-2012, 11:12 AM   #11
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I stir at dough in, wait 5 minutes, stir again, then take a temp reading. If that checks out, it doesn't get touched until vorlaufing. I've never had a problem with fermentability or efficiency compared to when I used to stir all the time.


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Old 04-28-2012, 02:06 PM   #12
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I use a 1.5l to 1# grain ratio. Maybe considered on the thin side. I vigorously stir at dough in and then once more after 15min then let rest for 60min. Just set it and forget it.


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Old 04-28-2012, 02:11 PM   #13
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I stir very well when I mash in. I check the temp in at least four places, and if they temps are different, I stir some more. Once the temperature is equalized throughout, I cover and walk away.
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Old 04-28-2012, 02:24 PM   #14
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Quote:
Originally Posted by maddad
I use a 1.5l to 1# grain ratio. Maybe considered on the thin side. I vigorously stir at dough in and then once more after 15min then let rest for 60min. Just set it and forget it.
Correction: 1.5qt to 1lb grain
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