Douglefish
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Does anyone mash in without stirring? I'm thinking about adding my full volume water at temp to my grain. This would make automation pretty of mash in pretty easy.
Does anyone mash in without stirring? I'm thinking about adding my full volume water at temp to my grain. This would make automation pretty of mash in pretty easy.
^ This ^If that's what you want to do then it's probably best to underlet, i.e. fill your kettle from the bottom through the drain valve.
At the time of dough in, there is really nothing to homogenize, unlike prior to draining. Temp uniformity could be a significant issue. Has anyone who underlets, or lowers the bag into the water, without stirring done any temperature profiling in their mash?Besides avoidance of doughballs, we stir to homogenize the mash and stabilize temperature throughout. It is a very simple practice and not worth skipping.
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