Stirring at Mashing & Sparging

[Rodney Zaw]

Hi Guys!

I have a question about Stirring at Mashing & Sparging.
Is it any issue about Stirring at Mashing & Sparging?
I have some argument about stirring between our brewer from brewhouse.

Please help me.

 

[ancientmariner52]

I'm not sure what you mean by issues. Since my very first all grain brew, I've stirred every 15 minutes in the mash, and every time I add water for batch sparging. I'm usually very close to the predicted OG, and iodine tests are good. I've never tried any other methods, but this works for me.

I stir mainly to keep uniform temperatures. I mash in a rectangular cooler, the corner areas cool off much faster than the interior. If I didn't stir temps would be all over the place. If I need to add heat, I stir with a 1500 watt heat stick.

 

[day_trippr]

[...]I have some argument about stirring between our brewer from brewhouse.

In a Low Dissolved Oxygen Brewing regimen, stirring the mash is to be avoided. Perhaps the brewer is keen on LoDO brewing...

Cheers!

 

[Rodney Zaw]

In a Low Dissolved Oxygen Brewing regimen, stirring the mash is to be avoided. Perhaps the brewer is keen on LoDO brewing...

Cheers!

Then how about stirring in Sparging (Fly Sparging)?

 

[day_trippr]

Are there brewers that stir the mash on a fly sparge? That's more of a batch sparge thing.

I never do that, but then again, I do a recirculated mash, so the grain bed has been nicely set for 50 minutes before I ramp up to 168°F and start the fly sparge...

Cheers!

 

[Dland]

I'll stir the mash a couple of times to insure even temperature, especially when brewing in the cold. My mash tun is insulated some, but at sub freezing temps, it cools down on edges some. I run a 10 min recirculation at the end of mash. Running it longer cools mash down too much.

Someday may rig a HERMS or RIMS, but have been trying to keep it simple, and it seems to be working out so far.

I don't stir during sparge, as I try don't want to disturb the grain bed. One reason is to avoid a stuck mash, the other is not to stir up more cloudiness of wort that the recirculation cleared up. I tend to crush my grain on the fine side for good extraction efficiency, and post recirculation stirring gets more grain bits though the mash screen.

 

[dmtaylor]

Stirring will improve efficiency. Excessive stirring, though, will reduce temperature. Stir once or twice at the beginning of the mash and the sparge, but then leave it alone.

 

[Upthewazzu]

I stir 15 minutes into the mash, and again when sparging (batch).

 

[Rodney Zaw]

thanks guys. actually I am brewing 500 liters & 1500 liters by using Speidel Brand 3 in 1 braumeister Automatic system. But mostly I am brewing at Manual Method. That's why I have thick grain bed issue.
Anyway thanks for all of your reply. really appreciate!