Grain bed with heating mash tun
- Thread starter baywater
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Let me start by saying I'm new to brewing as well.
That said, I've read multiple articles/posts, etc that advocate stirring every 20 minutes. My brew buddy, who is in the process of opening a microbrewery and who has more brews than I can count under his belt, also advocates a mash stir every 20 minutes.
Mostly the reason I see is to help even out hot/cool spots within the mashtun, promoting a more uniform temperature.
That said, I've read multiple articles/posts, etc that advocate stirring every 20 minutes. My brew buddy, who is in the process of opening a microbrewery and who has more brews than I can count under his belt, also advocates a mash stir every 20 minutes.
Mostly the reason I see is to help even out hot/cool spots within the mashtun, promoting a more uniform temperature.
Nothing wrong with stirring. Big breweries use an agitator which is a big motorized paddle.
I have a RIMS system and stir my mash a few times throughout. The pump takes care of clearing the wort for me.
If you're not running a pump just collect your runnings into a pitcher and then pour them back on top. Repeat until the wort runs clear.
I have a RIMS system and stir my mash a few times throughout. The pump takes care of clearing the wort for me.
If you're not running a pump just collect your runnings into a pitcher and then pour them back on top. Repeat until the wort runs clear.
Kene64
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- Oct 23, 2016
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There are two parts to your question. I have a HERMS system on my mashtun, here's is what I do.
First, stirring the mash. When i dough in I leave the mas "rest" for 45 to 60 minutes (or longer depending on your recipe). If you open the mashtun and stir the grain you will release a lot of your heat risking dropping the grain temp below the target. After the rest I give the grain a stir.
Second, now is time to step up the mash temperature. In my HERMS system this accomplishes two things at the same time. It raises the temperature of the mash and sets the grain bed. I pump Fromm the mashtun through the HERMS coils back into the top of the mash. This recirculating of your wort is also known as vorlaufing. If you aren't step mashing you should still vorlauf to set your grain bed before you run off to the brew kettle.
First, stirring the mash. When i dough in I leave the mas "rest" for 45 to 60 minutes (or longer depending on your recipe). If you open the mashtun and stir the grain you will release a lot of your heat risking dropping the grain temp below the target. After the rest I give the grain a stir.
Second, now is time to step up the mash temperature. In my HERMS system this accomplishes two things at the same time. It raises the temperature of the mash and sets the grain bed. I pump Fromm the mashtun through the HERMS coils back into the top of the mash. This recirculating of your wort is also known as vorlaufing. If you aren't step mashing you should still vorlauf to set your grain bed before you run off to the brew kettle.
