@mabrungard
I brew with a RIMS and for the mash pH vs mashing time trials, they were occasionally stirred at each sampling interval. Having a heterogeneous mixture should be a goal when you’re mashing. While I had a shallow mashing vessel and I know that I could achieve a very good mix, I doubt that most brewers can effectively mix their mash in their tuns and achieve a heterogeneous mixture in practice. RIMS brewers are FAR more likely to achieve a heterogeneous mix.
Thanks for you answer.
Do I understand well that you mean homogeneous instead of heterogeneous? Why should one want to reach an heterogeneous mix?
In my setup, with an "all in one" system, due to the space between the lower screen and the bottom of the kettle, which contains 7 litres without grains, I am forced, like all AIO users, to mash with a relatively larger water/grain ratio.
For let's say a 5 kg grain bill, I would probably have to use 2,5 * 5 + 7 = 19,5 which means almost 4 lt/kg overall (the grains should make a thick porridge above the filters, but the overall liquid circulating is 4 lt/kg).
Considering that an AIO also has a recirculation pump, is it fair to assume that pH stabilization would be reached fairly fast?
I am waiting for a certain piece of equipment to brew my first all grain beer. For this first AG beer, I plan to continuously or almost continuously stir the grains (I will do that also because I want to monitor the temperature difference between the mash and the bottom of the kettle where the in-built thermometer probe sits).
Is there any disadvantage or side-effect in making a continuous agitation? Should I consider shorter mashing steps because of this? Do I risk an "overconversion" of complex sugars into simple sugar because of continuous agitation? (Does continuous agitation increase the fermentability of the wort?)
also
@Silver_Is_Money or anybody else...