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Main
Date: 26 Jul 2006 16:30:00
From: dutchbrew/chicago
Subject: stirring the mash
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How often do most of you stir your mash and do you stir it at any other
point other than the start of it? I just give it a really good stir at
the start of the mash and thats it and have had good results.
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Date: 26 Jul 2006 19:22:27
From:
Subject: Re: stirring the mash
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Hot and cold spots are the sort of thing that develop with time due to
tun geometry and thermal properties. My rectangular tun definitely
gets hot spots pretty quickly (usually near the corners).
I usually stir 2-3 times during the mash to combat this.
-Nick
John 'Shaggy' Kolesar wrote:
> On 26 Jul 2006 16:30:00 -0700, <vroomski1@yahoo.com> wrote:
> > How often do most of you stir your mash and do you stir it at any other
> > point other than the start of it? I just give it a really good stir at
> > the start of the mash and thats it and have had good results.
>
> I do the same thing. I stir it really well at the beginning to make
> sure that there aren't any hot/cold spots and then leave it alone.
>
> I usually do single step infusions in a cooler though. If you're doing
> multi step direct fired in a kettle, obviously stirring will be a lot
> more important.
>
>
> John.
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Date: 27 Jul 2006 03:30:46
From: John 'Shaggy' Kolesar
Subject: Re: stirring the mash
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On 26 Jul 2006 19:22:27 -0700, <naramsey@umich.edu > wrote:
> Hot and cold spots are the sort of thing that develop with time due to
> tun geometry and thermal properties. My rectangular tun definitely
> gets hot spots pretty quickly (usually near the corners).
>
> I usually stir 2-3 times during the mash to combat this.
If the temps starts out being constant throughout, the most I can see
happening is if your mash tun looses a lot of heat it will start to get
colder on the edges of the mash than the center. The cooler I use doesn't
loose significant heat over the course of the mash though, so it's not
really a problem.
If you're getting hot spots in the corners are you really sure that you
stirred it enough originally to equalize the temps?
John.
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Date: 26 Jul 2006 23:44:45
From: John 'Shaggy' Kolesar
Subject: Re: stirring the mash
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On 26 Jul 2006 16:30:00 -0700, <vroomski1@yahoo.com > wrote:
> How often do most of you stir your mash and do you stir it at any other
> point other than the start of it? I just give it a really good stir at
> the start of the mash and thats it and have had good results.
I do the same thing. I stir it really well at the beginning to make
sure that there aren't any hot/cold spots and then leave it alone.
I usually do single step infusions in a cooler though. If you're doing
multi step direct fired in a kettle, obviously stirring will be a lot
more important.
John.
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Date: 26 Jul 2006 16:36:33
From: Ryan Case
Subject: Re: stirring the mash
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dutchbrew/chicago wrote:
> How often do most of you stir your mash and do you stir it at any other
> point other than the start of it? I just give it a really good stir at
> the start of the mash and thats it and have had good results.
>
I do the cooler mash. So I only stir it at dough in to make sure that
there are no dry spots and everything is mixed up well. The next time I
purposely disturb the grain bed is when I am dumping out the spent grain.
Ryan
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Date: 27 Jul 2006 16:20:57
From: Joel
Subject: Re: stirring the mash
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dutchbrew/chicago <vroomski1@yahoo.com > wrote:
>How often do most of you stir your mash and do you stir it at any other
>point other than the start of it? I just give it a really good stir at
>the start of the mash and thats it and have had good results.
I used to just leave it alone, but for the past couple
years I've given it a good stir about halfway through.
I do lose 2-3 degrees in my normal setup over the course
of the mash, so it evens out the temperature a tiny bit.
it also gives me the peace of mind that I've stirred out
all the dough balls and dryer spots, and am giving the
enzymes a a bit more evenly distributed.
I do think it's not strictly necessary, but it gives
me something to do while waiting. ;-)
--
Joel Plutchak "Sometimes I think we're alone in the universe, and
plutchak@[...] sometimes I think we're not. In either case the idea
is quite staggering." - Arthur C. Clarke
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Date: 27 Jul 2006 01:09:55
From: trequites
Subject: Re: stirring the mash
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Stir it thoroughly at the start to make sure that it's evenly mixed and
then leave it alone.
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Date: 28 Jul 2006 09:36:24
From: Denny Conn
Subject: Re: stirring the mash
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dutchbrew/chicago wrote:
>
> How often do most of you stir your mash and do you stir it at any other
> point other than the start of it? I just give it a really good stir at
> the start of the mash and thats it and have had good results.
I generally stir about halfway through the mash time just to make sure
the temps stay equal all through the mash. I doubt it's really
necessary, but I do it anyway!
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Jul 2006 12:25:53
From: miker
Subject: Re: stirring the mash
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Denny Conn wrote:
> I generally stir about halfway through the mash time just to make sure
> the temps stay equal all through the mash. I doubt it's really
> necessary, but I do it anyway!
Ditto - Most of the time anyway, but not always.
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