So ive heard so many stories on how often to stir the mash. Im doing all grain and I was taught to stir the mash just in the beginning and leave it alone the rest of the time. I just like to know your opinions because I dont think its good advice.
"so stiring during the sparge wont get tannins in my beer? I was told never to disturb it for that reason."
Not sure who told you that, but every major commercial brewery constantly stirs their mash. Keeping the mash moving keeps the whole thing uniform and maximizes your conversion.
For homebrewers, its a tradeoff. Opening the tun loses heat. Unless you can recirculate and maintain temp, you are adding an extra unknown variable to each batch.
I'm doing BIAB partial mashes and I find I have to stir often (15 mins?) to help regulate the temp. This is with the larger grain bills (up to 8.25 lbs in a 5 gal pot).
so stiring during the sparge wont get tannins in my beer? I was told never to disturb it for that reason. Thats what didnt make any sense. Thank you guys for the.input I know what to do now.
... Stir throughout sparging. Get 85% + efficiency...
stir/varlouf/runoff/add sparge water/stir/varlouf...?
What varlouf?
What varlouf?
I batch sparge in a cooler, stir like crazy during intiatial mash in, then stir right before I vorlauf and get 1st runnings
Curious why the stir right before vorlauf. Doesn't that kind of "muddy" the waters for the run off ?
The Vorlauf is to clear the wort. With the first portion returned to the top of the mash that leaves clear(er) wort left to be run off - i.e. the vorlauf is done in this case for the exact reason to remove the "muddyness"... if that made sense
I get that, but after 60 min rest, the grain bed is mostly set. Why stir it up again.
I get that, but after 60 min rest, the grain bed is mostly set. Why stir it up again.
I get that, but after 60 min rest, the grain bed is mostly set. Why stir it up again.
If you fly sparge, there's no need to stir before/during the mash. If you're batch sparging, stirring is the primary mechanism that gets the sugars off of the grains and into the sparge water to be collected. Without stirring the sparge water in thoroughly, you'll get terrible lauter efficiency.
Did you mean lauter/sparge not mash in the first senteance? To my knowledge you want to stir at the beginning of the mash to make sure you have no doughballs.
Yes, sorry. Edited.
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