Exactly the same, wood for the mash and metal for the boil (and bottle opener). The wood one is great if you do any decocting, as the wide flat end scrapes nicely on the bottom of pot to keep from scorching. Also, I lay it across the top of my boil keggle and it helps control boil overs. The metal one gets too hot.
thanks i just grabbed one of these
my 2 ft wisk came today. this thing is massive the picture really doesnt do it justice.
@day_trippr ; I'm still slowly building my 3V rig and have been planning for underletting as SOP as I've read many accounts suggesting that it's best for both strike temp stability as well as doughball elimination. I've only tried it once on a test batch in which my vessels were spread across my kitchen and my incomplete controllers were 'breadboarded' with screws, staples and tin-ties on wooden boards. It takes me a long time to make theoretical learning into empirical practice, so to hedge my bets I've been meaning to buy a really big whisk as I've seen successfully used on here. Do you never get doughballs with underletting?
Thanks! Like I said, I've read about it, but I know enough to not rely entirely on what I read online. Prior to my injury I detested cliches, but since it I've ended up having to follow a great many such as; "Hope for the best. prepare for the worst." Hence having a large whisk on my Eternal Shopping List in case I encounter doughballs.
They make 40" and 48" whisks with a long rigid handle, I linked one up above.
Haven't had any dough balls in years. I do underlet slowly, not wide open. I stir/mix once, after completing covering the grain, let the grain hydrate for 10 minutes, then start the RIMS. Slowly at first, then work up to wide open. Never disturb the grain bed again, unless I'm decoting.
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yeah i think it wouldnt be an issue to slip a brass pipe over it or even maybe rigid pvc@day_trippr ; I'm still slowly building my 3V rig and have been planning for underletting as SOP as I've read many accounts suggesting that it's best for both strike temp stability as well as doughball elimination. I've only tried it once on a test batch in which my vessels were spread across my kitchen and my incomplete controllers were 'breadboarded' with screws, staples and tin-ties on wooden boards. It takes me a long time to make theoretical learning into empirical practice, so to hedge my bets I've been meaning to buy a really big whisk as I've seen successfully used on here. Do you never get doughballs with underletting?
@fluketamer let us know how that works out. In your opinion, would it be possible to extend the handle length on that whisk with some tubing or pipe and not have it wobble apart at the union? I ask because of spinal issues and for my own ergonomics, I'd try and get a much longer handle.
Thanks Friends/Mentors!
i tried this last week and you are right it is game changing. there is no stirring involved. i just moved my whisk up and down once or twice in a couple of spots after the water came up through the bottom of the grain and it was thoroughly mixed . no change in efficiency. much much less work and less mess etc.
you dont pump the water up through the grain bed like traditional underletting in a 3v system. you lower a dry grain bed into a container of preheated strike water.
I have a 3v system, RIMS. I have a hose which sits on top of the grain bed when I recirculate. I just let that hose lay on top of the false bottom (I have water underneath the false bottom area, keeps the grain from falling through), put the grain on top of the hose/false bottom and start filling. As the water rises, it pushes all the air pockets/bubbles out. Don't stir the grain bed until it is fully submerged/covered. Once you are fully load all your water, give it a quick stir and your good to go.
I'd never heard about the advantage of underletting preventing dough balls until this thread. I'll be doing my first BIAB batch next week. I plan to lower the grain bag into the heated strike water and hope to take advantage of this effect. You mention "dont rush it". From your experience, do you think I should lower the grain bag very slowly, or let it sink into the water at its own pace?
I just finished the brew day - submerged the grain bag very slowly - no doughballs at all. Thanks.I vote "very slowly" as likely to give the most consistently excellent results
Cheers!
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