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Post #2 made 14 years ago
by Lylo
No harm either way.I keep mine well stirred.The main reason being that I don't think I can get a good temp reading without stirring.At this time of year I am looking at below freezing ambient temps and my mash temp can change quickly.
AWOL

Post #3 made 14 years ago
by hashie
If you feel the need, go for it.

I stir at dough in, then again when I ramp up to mash out. So The mash sits untouched for 90 minutes.
"It's beer Jim, but not as we know it."

Post #4 made 14 years ago
by joshua
Good Day, I have to stir every few minutes or my mash is 20F/17C cooler on top than the bottom...My kettle is only 12"/.30m in diameter amd the mash is 11"/.27m deep.
Honest Officer, I swear to Drunk, I am Not God.
    • SVA Brewer With Over 100 Brews From United States of America

Post #5 made 14 years ago
by stux
I stir and reapply heat every 15-30 mins
Fermenting: -
Cubed: -
Stirplate: -
On Tap: NS Summer Ale III (WY1272), Landlord III (WY1469), Fighter's 70/- II (WY1272), Roast Porter (WY1028), Cider, Soda
Next: Munich Helles III

5/7/12

Post #6 made 13 years ago
by Zelig
On my fist 3 batches I've misured a temperature loss of 2° C every 20 mins, so every 20 mins I stir and turn on the burner to raise the temp a couple of degrees. I brew in my kitchen with a non insulated alluminium pot and about 21 lts of water.
    • SVA Brewer With Over 50 Brews From Italy
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