When I add the grains, I stir them in well. Then close up the pot for an hour.
How much does stirring every so often, say every 15 minutes, affect efficiency compared to no stirring for the full hour?
(No stir doesnt mean dump the grains in and dont stir, they have to be stirred in. Instead it means leaving the mash alone after a few minutes)
Post #2 made 13 years ago
I'd say it would have no effect at all as long as your initial stirring ensured all the grain got wetted and you were sure there were no dough balls. I stir and leave it alone with perhaps a temp check after 15-20 min.
Only stirring if I have to apply some heat.
Yeasty
Only stirring if I have to apply some heat.
Yeasty
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #3 made 13 years ago
Good Day Arclight. I believe a good set of stirs during the mash DOES help the body and the efficiency a bit. and mixes up the enzemes.
Honest Officer, I swear to Drunk, I am Not God.
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- SVA Brewer With Over 100 Brews From United States of America
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Post #4 made 13 years ago
Oh dear Arclight we have a tiebreak 
Come one guys what do you think
Come one guys what do you think
Why is everyone talking about "Cheese"
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- SVA Brewer With Over 50 Brews From Great Britain
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Post #5 made 13 years ago
When brewing in winter I have to check temps quite often and always give a good stir to avoid any heat layering that will give a false temp.
AWOL
Post #6 made 13 years ago
I find your strike temp goes up quite a bit after you turn the burner off. At least in my stainless pot theres a lot of "heat potential" left in the 1/8" of stainless that brings the temp up sometimes as much as 4-5F so I like to wait a bit and stir. Ironic as it may seem hot and cold water hate to mix and stiring only helps the surface area between the hot and cold water become bigger and the cold and hot then may transfer their energy to eachother easier but it still takes some time. I do stir the mash about 3 times over the 90 minutes and sometimes have to raise the temp but for a big dark beer I dont really care if the last 30 minutes of the mash are 3-4 even 5F lower then the target mash temp the mashout and for me the sparge for maxi-biab take care of that in my opinion. But is stiring necessary? I don't really know. I also make cheese and when you add the enzymes to the sour milk you can not stir or it won't work and yet all of the milk coagulates into curds. The enzymes after the initial stir are well dispersed and I would have a feeling a mash opperates in a similar way but I still feel good about stiring since it doesn't hurt anything in beer making except the possible loss of heat.
Post #7 made 13 years ago
When I first started I would stir every 5 minutes or so. As I progressed and refined my process I stirred every 15 minutes or so. Once I was confident that I had the process down and had good thermal insulation for a consistent temperature over the 90 minute mash, I stopped stirring other than at the beginning and end.
My brews average 83% end of boil efficiency as opposed to 72% ish when I started. So I find that a good process and good temperature control offer greater efficiency than stirring. However stirring does help while you are coming to grips with the process.
How's that for a leg either side of the fence
My brews average 83% end of boil efficiency as opposed to 72% ish when I started. So I find that a good process and good temperature control offer greater efficiency than stirring. However stirring does help while you are coming to grips with the process.
How's that for a leg either side of the fence
"It's beer Jim, but not as we know it."
Post #8 made 13 years ago
>>My brews average 83% end of boil efficiency as opposed to 72% ish when I started. So I find that a good process and good temperature control offer greater efficiency than stirring. However stirring does help while you are coming to grips with the process.
Hashie,
What process improvements have you made to improve your efficiency?
Hashie,
What process improvements have you made to improve your efficiency?
Post #9 made 13 years ago
Consistency in temperature over the mash has been the biggest improvement.
So, learning at what temperature to shut the gas off before dough in, to achieve the desired mash temperature without over/under shooting. learning the best method to insulate the brew kettle to maintain temperatures to within 2°c over the 90 minute mash.
The strike temperature will be different for all brewers based on equipment, burners etc.
I have been using a camping mat wrapped around the kettle and secured with small diameter rope. I then use 2 woolen blankets, folded into squares and placed on top of each other, to insulate the lid of the kettle. This insulating the top of the kettle has made the biggest improvement in temperature control for me. I can now dough in and walk away for 90 minutes safe in the knowledge that all is or will be well.
That said, it took me near on 100 brews to get it all worked out. I am a slow learner
So, learning at what temperature to shut the gas off before dough in, to achieve the desired mash temperature without over/under shooting. learning the best method to insulate the brew kettle to maintain temperatures to within 2°c over the 90 minute mash.
The strike temperature will be different for all brewers based on equipment, burners etc.
I have been using a camping mat wrapped around the kettle and secured with small diameter rope. I then use 2 woolen blankets, folded into squares and placed on top of each other, to insulate the lid of the kettle. This insulating the top of the kettle has made the biggest improvement in temperature control for me. I can now dough in and walk away for 90 minutes safe in the knowledge that all is or will be well.
That said, it took me near on 100 brews to get it all worked out. I am a slow learner
"It's beer Jim, but not as we know it."
Post #10 made 13 years ago
I posted the same question back in February. You may want to look at that thread, as well.
Last edited by smyrnaquince on 11 Sep 2012, 01:26, edited 2 times in total.
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