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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> Do you stir during the mash?

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skitzo2000
Pittsburgh, PA
42 Posts


I do not stir multiple times during the mash.  once I dough in I stir really good to make sure that there aren't any dough balls, and then I tend to let the mash do its thing.  However I have found that a really good stir during the batch sparge is helpful to my efficiency.  If I don't stir really good when I add my sparge water, I seem to take a pretty big hit.  <70% without stiring.   >70% with stiring



Posted 34 days ago.

ingoogni
nl
314 Posts


Stirring reduces the buoyancy of the grains. There are tiny amounts of gas trapped in the surface roughness of the grain and husks. Frequent stirring removes these, especial later in the process. You can clearly see it near the end of the mash in the  tun, in a stirred mash you have a few inches of wort above the grain, in a non stirred the grain is still floating near the very top. Not stirring makes the lautering process easier as the grain bed compacts less, so for tricky brews, stir as little as possible.

Stirring also makes it easier to free the starches from the grain, but not only the starches, also tannins etc. Now, it depends on the rest of your process what to do. If yo follow the Anglo-Soaxon single infusion method, stirr only at dough in and a few times in the first 15 min. If you brew decoction you can stirr continuously as the melanoidins formed during the boils are anti oxidants that counter some of the "flavours" extracted during the continuous stirring. The continental method seems the worst in this regard, two mashing steps and frequent stirring, so quite some tannins and other extractions and few melanoidins to counter.

Good and bad are of course personal opinions, what matters is the taste target and a concious choice how to get there. In a Barley wine you actualy want some of these tannins to give a less slick smooth mouthfeel (thats also why you can use a low alpha hop for a lot of bitterness here)








Posted 34 days ago.
Edited 34 days ago by ingoogni

vinpaysdoc
Charter Member
High Point, NC
321 Posts


| Good and bad are of course personal opinions, what matters is the taste target and a concious choice how to get there.

Now there is a brewing philosophy! Well put.




Posted 34 days ago.

Half Day
Pittsburgh, PA
8 Posts


I think it depends on what kind of system/process you are using because I have tried stirring a few times and my efficiency dropped dramatically.  I am only 8 batches in on my new HERMS set up and I did not stir the first few batches and had amazing efficiency...>80.  I tried stirring a few batches and that dropped my efficiency below 70%...one was as low as 60%.  On of the low efficiency batches I also cut my mash time to 45 minutes and lautered at a lower temp around 160.  The combination of stirring, shorter mash time, and lower lauter temperature really killed the efficiency so needless to say I will not cut any time or temp corners in the future.  I am also dropping the stir paddle after I mash in.  ingoogni is spot on with the the buoyancy.  The few times I stirred there was no floating grains or in the mash above the grain bed...it was almost crystal clear and you could see the compacted grain bed below it.  I was't sure what was happening but what ingoogni is saying makes total sense.   



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


That's odd.  As Ingoogni says, stirring helps free those starches which leads to better efficiency. 



Posted 34 days ago.

mchrispen
Bastrop, TX
485 Posts


Definitely system dependent. Consider that the general advice of crushing till you are scared works well with a rectangular cooler tun system, but the mash bed is relatively thin, where cylidrical coolers (and my RIMS system) have a thicker bed. If the mash is static (not circulated) then it makes a lot of sense to keep the mash stirred, which also reduces "hot spots" of pH and enzymes, and allows for a thicker grist/water ratio. I believe this is why many homebrewers can mash for a much shorter period and still have great results. My attempts (I learn through failure, usually :) ) to follow this advice on my system resulted in horrible efficiency, stuck mashes and a burned out pump.

For my RIMS, I have to mill coarsely, stir/wisk only at grain in to get a good incorporation of the grist and release any trapped air. I use a thin grist/water ratio (1.5 or so) and recirculate with the fastest flow possible. This also means my conversion is somewhat slower and my mash pH stabilizes more slowly than a finely ground mash. For many RIMS, because of the mash compaction and stratification, a batch sparge may reduce efficiency. So I fly sparge for about 45 minutes for a 10-12 gallon batch and get very consistent extract efficiency. I have extended my fly sparge to 60 minutes before and got well over 90% but the beer was lacking. Very happy with the results.

I think the wort flow through the mash eliminates the need for stirring (I circulate around 1.5 gallons/min), ensures a homogenous distribution of enzymes and liquor minerals, and certainly presents very clear wort to the kettle.

I don't think it makes "better" beer than any other system, but I love the precision it can bring.




Posted 34 days ago.

Half Day
Pittsburgh, PA
8 Posts


I know, I was very confused at first.  I am a total noob to brewing so wasn't sure what was going on.  I am brewing this Friday and will not be stirring anything in the mash.  I will add another comment on my efficiency afterwards but I am willing to bet I am back to where started and should be.  Thanks for replying homebrewdad...your new site is awesome.  I admit that I never visited homebrewdad.com but after reading your latest article about the release of Brew United...love it.  Great place to go for info, tools, questions, answers, etc..  I hope to make some valuable contributions to your site.  



Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Hey, we're glad to have you.  One caveat - OUR site.  Not mine.  :)



Posted 34 days ago.

Beerlord
Metairie, La
1 Posts


First post here but long time brewer.....I mostly do BIAB brews and I stir every 15 minutes of the mash. I've found no tannin problems but have found a better efficiency. But then again, I also squeeze the frack out my grain bag.  Just works for me.




Posted 34 days ago.

davidg
Kula, HI
137 Posts


I stir at 30 minutes.  Why that is, I have no reason for it.  Honestly, maybe it makes me feel better about it...but does it add any benefit?  Maybe, maybe not.  One of these days I'll do it without stirring and see if it makes any difference in efficiency. 



Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I mash in my kettle so I can direct fire different rest temps. Every 15 minutes I turn the burner on for a minute or so and stir to keep the temp consistent. So, I stir my mash about 5 times for a single temp mash + mash-out.



Posted 34 days ago.

davidg
Kula, HI
137 Posts


Are you talking about BIAB?  



Posted 34 days ago.

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