Hi guys - when I am sparging my mash I use a continuous sparge - I add 170F water on top of my grain bed and draw from the bottom of the grain bed at the same slow rate that I am adding my 170F water. My question is, should I stop intermittently and stir up the grain bed? I have a feeling that I am not getting all of the sugars out of my wort due to my sparge water making channels through my grain bed thus leaving sections of the gain bed stagnant. This stagnant grain, in my opinion, is holding back a lot more sugar. If routine stirring is not the answer do you have any other advice?
Thanks,
Frenchtom
Thanks,
Frenchtom