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Old 04-30-2008, 07:07 PM   #11
Tankard
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I've been wondering about this same thing. Palmer recommends stirring every 20 minutes or so (so around 3 times during the mash) to avoid cold spots.

However, isn't it more important to keep the heat stable during the hour long mash? If there are cold spots, wouldn't these get fixed during the sparge? (especially if you let the sparge water sit for 10 minutes or so before draining?).


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Old 05-01-2008, 02:29 AM   #12
bru-er
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Quote:
Originally Posted by DesertBrew
I only stir at mash-in. Heat loss...
+1 I stir the heck out of the mash initially to distribute the temp. Once there are no hot/cold spots I button it up until sparge.


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Old 05-01-2008, 08:36 AM   #13
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ok,

thank you all for the replies,...

cheers,
walther
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Old 05-01-2008, 05:07 PM   #14
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+1 stirring. I stir like woah to break up any clumps of grain that might have formed.
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Old 05-01-2008, 05:18 PM   #15
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I stir really well when I mash-in, then close the cooler and leave it alone until it's time to mash-out. Add the mash-out water, stir, vorlauf, drain; add the strike water, stir, vorlauf, drain. Boil.


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