Stirring at dough-in and prior to lautering
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Stirring at dough-in and prior to lautering
In an effort to minimize as much O2 as I can, I've been trying to stir my mash very minimally; perhaps to the extreme . For those that have a process worked out, what amount of stirring is okay during the dough-in? I actually underlet so when the MLT is full, the grain is sitting many inches below the top of the wort.
For anyone that sparges, I have the same question for prior to sparging. Are you doing much stirring before lautering?
For anyone that sparges, I have the same question for prior to sparging. Are you doing much stirring before lautering?
- doctorjames
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Re: Stirring at dough-in and prior to lautering
I underlet and use HERMs with a full perforated false bottom in the MLT and return under the surface of the wort. I rely solely on the recirculation to even out temperature in the grain bed. The pump causes a gentle negative pressure at the bottom of the grain bed which compresses it slightly (nothing like enough to get a stuck mash) so I hope that squeezes out any air pockets.
You've been stirring your mash very minimally, is there any reason to believe you need to do anything differently?
You've been stirring your mash very minimally, is there any reason to believe you need to do anything differently?
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- Braumeister
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Re: Stirring at dough-in and prior to lautering
I give one gentle stir on dough in, and making sure to keep the grain underneath the water still.
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Re: Stirring at dough-in and prior to lautering
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- doctorjames
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- Brandon
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Re: Stirring at dough-in and prior to lautering
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- Braumeister
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Re: Stirring at dough-in and prior to lautering
What was your old malt? I took a 15% hit going from barke to best and the like.
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