Gordie
Well-Known Member
For all the Brutus brewers out there...
I was wondering what the consensus was on flow rates while mashing. Thus far, I've been keeping the flow down to a strong trickle because I don't want to suck the mash down and compact it against my false bottom and also to make sure the temp probes in the outflow get a reading.
So now I'm wondering if I'm not recirculating enough heated liquid to efficiently raise and stabilize my mash temps. I've got a brewmometer in the side of my tun and I don't entirely trust it without a good stir because I've had hot and cold pockets. To compensate and make sure I don't overshoot my temps I've been killing the recirculation and burner after getting to mash temp and just letting the mash lose a few degrees over an hour or so rather than try and tinker with it.
What's the general consensus out there? Anyone successfully navigate this issue?
Gordie
I was wondering what the consensus was on flow rates while mashing. Thus far, I've been keeping the flow down to a strong trickle because I don't want to suck the mash down and compact it against my false bottom and also to make sure the temp probes in the outflow get a reading.
So now I'm wondering if I'm not recirculating enough heated liquid to efficiently raise and stabilize my mash temps. I've got a brewmometer in the side of my tun and I don't entirely trust it without a good stir because I've had hot and cold pockets. To compensate and make sure I don't overshoot my temps I've been killing the recirculation and burner after getting to mash temp and just letting the mash lose a few degrees over an hour or so rather than try and tinker with it.
What's the general consensus out there? Anyone successfully navigate this issue?
Gordie