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Old 12-24-2007, 02:50 AM   #1
Seabee John
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I've only done one AG brew, and I was reading up a bit and have seen some who have built Mash tuns with motorized stir set ups. Got me thinking, my temps were off a bit, my efficiency was a little low. How does stirring effect the mash. should you stir constantly, or just every once and a while? what do all of you do?
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Old 12-24-2007, 02:52 AM   #2
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Old 12-24-2007, 02:54 AM   #3
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Every 15-20 minutes for me. I wind up doing a pretty thorough (lengthy) vorlauf in order to clear the runnings.
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Old 12-24-2007, 03:13 AM   #4
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normally once, halfway through.

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Old 12-24-2007, 04:13 AM   #5
Dec 2006
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Ditto ..... halfway through I give a good stir with my spoon. I also use my thermometer probe and stir around when I am checking the temp. I don't know if it matters, but it makes me feel like I am doing something. -Dirk
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Old 12-24-2007, 04:28 AM   #6
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I do it once per step and three times during lautering. I stir during steps, because I use steam to raise mash temps, so stirring prevents the grain that's in contact with the manifold from scorching and mixes things up so I get the next temp right. One stir right before vorlaughing (sp?). Then two stirs amongst the 3 batch sparges. That makes for a lot of vorloffing (I'll never be able to spell that right ) but that's more fun than standing around watching the pot boil anyways. Effeciency has been between 82% and 87%.
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Old 12-24-2007, 04:38 AM   #7
Kevin Dean
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I mash, sparge, stir, settle and then vourlauf.
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Old 12-24-2007, 04:51 AM   #8
Oct 2006
Duluth, MN
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I stir at mash in and every 15 minutes thereafter. I let it sit for about 5 minutes before draining the tun.

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Old 12-24-2007, 05:11 AM   #9
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I stir at dough-in quite a bit to get any dough-balls broken up. I don't stir again until it's time to vorlauf or after I add my batch sparges.
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Old 12-24-2007, 05:13 AM   #10
Aug 2007
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I stir at dough in and then recirculate. When I was doing it in my Coleman tun I stirred twice.

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