Is it bad to stir up the grains when I sparge?

brewbama · Mar 17, 2015

denny said:
please, please, please...for your own sake...read www.dennybrew.com. I have made 478 batches like that and won a fair number of awards. It's easy and it works.

+1

brewbama · Mar 17, 2015

denny said:
please, please, please...for your own sake...read www.dennybrew.com. ... It's easy and it works.

+1

unionrdr · Mar 17, 2015

I've been doing pb/pm biab & mashing 4-6lbs of grains in 2 gallons of water, I'll dunk sparge the bag in 1 1/2 gallons @ 170F for 10 minutes. I stir for maybe 2 minutes, cover it to sit & finish. Drain well & add to mash wort to get about 3 1/2 gallons in my 5 gallon kettle. My OG's are usually higher than listed.

The_Bishop · Mar 17, 2015

Denny said:
actually, that's the tempo you want the grain bed to be at. I use 185-200F water to do that.

That's true, but he said he did it 4 times.

guitarguy6 · Mar 17, 2015

Singletrack said:
The Papazian book is a hoot, but is more of an historical reference. Try to find a book that was written this century.

Or, watch some videos on the internet. Take Some Advice has some classic videos. Sorry, no, that's just cruel. Those are for laughs only.

"Someone" even suggested this: http://www.dennybrew.com/
That's all I used to get started, and some of my beer is drinkable to this day.

Papazian has updated his book and the latest edition was published in 2014 and is quite good. If the OP is trying to mashout at 170F he will have to add water that's well above 170F to raise his mash temp. I doubt it would have to be boiling but I'm sure it'll have to be 190-200 to raise the mash from 150f or so to 170f depending on the volume of water he adds each time. I personally double batch sparge and don't bother with a mashout. I drain the mash tun, add 170-180F sparge water, stir thoroughly, drain and repeat.