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Old 12-07-2012, 01:33 AM   #11
Stephonovich
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I dump all the grain into my pre-heated cooler, mix it around, and then add strike water. I add the water slowly, and stir the entire time. I usually measure, find out there's hot spots, stir again, wait, and repeat. Around the 3rd or 4th iteration I realize there's always hot spots, give up, RDWHAHB. Worked so far.
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Old 12-07-2012, 05:58 PM   #12
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Originally Posted by Stephonovich View Post
Around the 3rd or 4th iteration I realize there's always hot spots, give up, RDWHAHB. Worked so far.
Ain't that the brutal truth.

 
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Old 12-07-2012, 06:27 PM   #13
Conan
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After milling my grain and it all ends up in one bucket I'll give it a quick 'hand stir'. I'm mostly checking that the grain looks fairly milled and am less concerned about mixing the grain types. Upon dough-in I used to slowly (15lbs over a minute) while stirring. That got to be a pain in the hinder so now I just dump it all in at once, stir for a few minutes to hit temps and shut the cooler for an hour. Much easier, never had a dough-ball. Kyle

 
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Old 12-07-2012, 06:36 PM   #14
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The only layering I've ever done was adding finely ground dark malts on top of the mash.
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Old 12-07-2012, 06:57 PM   #15
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Originally Posted by kingwood-kid View Post
You'll get better efficiency if you stir about halfway through the mash as well.
I stir halfway through also but I have a RIMs so heat loss is not an issue.
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Old 12-08-2012, 04:54 PM   #16
kingwood-kid
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Originally Posted by helibrewer View Post
I stir halfway through also but I have a RIMs so heat loss is not an issue.
I believe most commercial breweries stir continuously. But if Denny & Yooper say stirring does more harm than good, that's good enough for me.
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Old 12-08-2012, 05:36 PM   #17
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Quote:
Originally Posted by kingwood-kid View Post
I believe most commercial breweries stir continuously. But if Denny & Yooper say stirring does more harm than good, that's good enough for me.
Not most of the commercial breweries I'm familiar with. As a quick example, neither Rogue nor Sierra Nevada do continuous stirring.
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Old 12-08-2012, 05:43 PM   #18
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Not most of the commercial breweries I'm familiar with. As a quick example, neither Rogue nor Sierra Nevada do continuous stirring.
Which brewery it is escapes me now, but I've seen one large-ish brewery with a "mash rake". Other than that, I've never seen continuous stirring.

I didnt' say it was harmful, unless you count losing some heat as "harmful". I just said it wasn't necessary!
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Old 12-08-2012, 05:54 PM   #19
kingwood-kid
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Thought I'd seen it on the History Channel. Maybe it's just BMC, or just the one they featured. Anyway, thanks for the corrections. Maybe if I spent more time reading and less time typing I'd be better off...
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Old 12-08-2012, 05:55 PM   #20
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Quote:
Originally Posted by kingwood-kid

I believe most commercial breweries stir continuously. But if Denny & Yooper say stirring does more harm than good, that's good enough for me.
If commercials are stirring, it's going to be with a closed lid and steam jackets or some type of RIMS/HERMS rig. Heat will not be lost, nor will it rise. Commercial and Homebrew and different worlds.
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