Stirring strikewater

[CaptainFrank]

I never do but I always wonder if I should stir the water when I get near my strike temperature to get a more uniform temperature reading. Does anyone do this? Should I? Is the water hotter near the flame in the bottom of the kettle?

 

[mongoose33]

I never do but I always wonder if I should stir the water when I get near my strike temperature to get a more uniform temperature reading. Does anyone do this? Should I? Is the water hotter near the flame in the bottom of the kettle?

Yes, you should do that. Unless the water is boiling, which is then being mixed, you can have stratification of temperature. Next time you brew, check the temp a few times before and after stirring and see what you get.

One other thing to note: there is often retained heat in your propane burner, stove, whatever that still is passed to the kettle even after the heat is turned off. (assuming that the kettle remains on the burner). I experienced this in my setup using a Hellfire burner; I'd end up maybe 3 or 4 degrees higher in the strike water than I though, after that retained heat made it into the kettle. Had to learn to shut it off a bit early.

That also is something that stirring will help remedy.

 

[kh54s10]

IMO, If you are hitting your mash temperatures I don't think it makes any difference. You stir it up when in the mash anyway. Even if the first part is above 170 once it hits the cooler grain it is below that which would denature the enzymes..

I have never stirred and have not had problems.

Then again I might try it to see if it changes my efficiency. I will have to do it with a beer that won't matter if I suddenly have a jump in efficiency.

 

[IslandLizard]

I'd stir for the simple reason to ensure your entire volume of strike water IS at the correct (intended) temperature.

 

[balrog]

When Mr. ChefAlarm says I am 10°F from my desired strike temp, I start stirring. I can have 10°F diff between top and bottom of the water. I do ~7gal full volume BIAB mash so that may be something different from folks doing trad 3 vessel mash.

 

[beerisyummy]

I don't get too crazy about numbers, but I'm pretty sure my yield was off in my first couple BIAB batches b/c I DIDN'T stir carefully. Now, I dough-in a little under temp and add heat, stirring constantly, and sticking my thermometer in as many different spots in the mash as I can to ensure consistent temp distribution. I think my results have gotten better.

 

[wilserbrewer]

My experience is that you should mix before taking a temp, be it strike water, a mash, post boil wort....

Actively fermenting wort is self mixing pretty much.....

 

[Dland]

I never did with gas rig, and was hitting my mash temps, so I assume the temp readings were close to true. But now I've gone electric, the heat stratification is significant, and stirring or pumping around is needed.

 

[nick sekerak]

I have been noticing with my electric setup the probe next to my heating element says 156 deg F and 4-5 inches from the top during mash in is reading at 152. Even after stirring. I do a full volume mash. I have been scared to raise the set temp higher than 156. So I am not sure what I would say the mash temp is ? Do you just take the average. I do recirc but it does not make much difference in the temp difference between the bottom and top of my mash. Anyone else run into this.

 

[Cato1507]

I never do but I always wonder if I should stir the water when I get near my strike temperature to get a more uniform temperature reading. Does anyone do this? Should I? Is the water hotter near the flame in the bottom of the kettle?

I stir my strike water to mix up my water additions. My temp probe is at the 4 gal mark of a 10 gal kettle, and I see about a 2 degree difference when I turn the recirc
Pump on.

 

[nick sekerak]

I stir my strike water to mix up my water additions. My temp probe is at the 4 gal mark of a 10 gal kettle, and I see about a 2 degree difference when I turn the recirc
Pump on.

what temp reading do you use as you mash in temp. The probe or the surface temp?

 

[Cato1507]

what temp reading do you use as you mash in temp. The probe or the surface temp?

I use the probe temp, and recirc during mash. I use a controller to keep the temps stable as I can. I stir a couple times during mash and it does effect the temp by 2 degrees, so I know there's a little stratification but not enough to concern me.