recirculating wort during mashing

[doug293cz]

I agree with the thin mash and stirring. I recirc, so not an issue for me, however for others who are interested, (say those with a cooler mash tun)- do you have thoughts beyond the standard stir 1x/15 min during an hour mash? If there is an update to that, then others might benefit from your process. Maybe your initial point was supporting the standard process I suppose most do who don't recirc? Always interesting to hear other's process!

Personally, I BIAB with a very fine crush (0.016" mill gap), so I get essentially 100% conversion stirring only at mash in and prior to bag pull.

For folks who can't control their crush, and are having efficiency problems, additional stirs during the mash could be helpful. If temp loss is a problem, then adding some boiling water after each stir to make up for the temp loss is an option. How much to add depends on the size of the mash and the amount of temp loss, so will be different for each case.

Brew on