I just did my first two batches of AG a few weeks ago. There are some things about it that are bothering me though.
What is the importance of ensuring the proper water to grain ratio. I understand that if it is too little you will have more of a paste than a mash, but what is so bad about having too much water in the mash?
Also, after dough-in, how many times should you stir the mash? Should you minimize stirring to reduce heat losses?
Thanks
Nate
What is the importance of ensuring the proper water to grain ratio. I understand that if it is too little you will have more of a paste than a mash, but what is so bad about having too much water in the mash?
Also, after dough-in, how many times should you stir the mash? Should you minimize stirring to reduce heat losses?
Thanks
Nate