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Old 09-21-2013, 04:24 PM   #141
Jun 2005
Eugene, OR
Posts: 4,891
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Originally Posted by daggers_nz View Post
cool. one more thing, I was told not to stir the grain bed when batch or fly sparging?
For batch sparging, you need to stir thoroughly after adding the water for either the mash or the sparge. No stirring during the mash or sparge, though.
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Old 09-21-2013, 08:04 PM   #142
Jan 2011
Atlanta, GA
Posts: 40
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I got my second kettle packaged with a turkey fryer at the HD. I definitely recommend a turkey fryer if you don't have one. 6-7 gallons of water don't boil for a while on most stoves.
Anyways, I use the Denny method. It works great for me. I just send my second running right out of the mash tun into the first that is already heating on the burner too.
The two chillers, one in the ice bath, works great too. Use some rock salt in the ice and you will get colder water returned. You can find salt that's for ice cream machines. Its meant for that sort of thing. I tried salt today for the first time and got better results. Also, I got the cheapest smallest copper chillers out there and they take twice as long to chill wort than what trapae mentioned using the same ice method. Just a thought.

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Old 09-23-2013, 05:07 AM   #143
Polboy's Avatar
Jun 2011
Chicago, IL
Posts: 917
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Its around 6ft from the ground, it was gravity feed system so i needed to have BK high as possible but now with one pump i could lower everything by ft+. I use step stool to mix the mash
Originally Posted by Scubasteve1782 View Post
how high off the ground do you have the mash tun? Seems like it would be hard to stir. does the mash tun have a thermometer?

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