Darkstashcrashes
Well-Known Member
I use the batch sparge method. I always dump the strike water on the grains, instead of dumping the grains onto the water. Am i doing it wrong?
I've never seen anyone sparge by adding the mashed grain to hot water. Not to say it doesn't happen, but every book, every YouTube that I've ever watched, folks are adding hot water to their mashed grain bed.
for me i find it easier to gradually add grains while continuously stirring. makes for even distribution and less dough balls.
i don't think it's "wrong" unless you aren't mixing thoroughly
dough balls are areas in the mash that water has not permeated, creating a ball. such as adding water to sand, unless you mix it well, you will have dry areas.
I'd put money on that you have indeed had them, but just didn't know it. It's "almost" unavoidable to get 1 or 2 small ones. Mine seem to hide towards the bottom, so when I stir I also pull up with my paddle.
I'd put money on that you have indeed had them, but just didn't know it. It's "almost" unavoidable to get 1 or 2 small ones. Mine seem to hide towards the bottom, so when I stir I also pull up with my paddle.
Like which way your toilet paper hangs on the roll.
When I add strike water to the grain, I fill the mash tun from the bottom, up. I don't know if this helps fight dough balls or not though, because I use a paint stirrer on a cordless drill to stir the mash. I can get the entire 10 gallon batch of mash spinning in the mash tun with that thing, and I usually move it around a lot to make sure all the grain is homogeneous. Very good rate of return for your $5 investment.
ah, neat idea, because my mash paddle is really a stainless spoon that gets bent to sh*t.
but, do you really want to aerate the mash?
Are you getting the efficiency you are meant to? Is your beer tasting great? Are you happy with your beers?
Then you are doing it right, the right way for you.
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