Dave Parry
Active Member
Apologies if this has been answered before (I have searched), or is a nonsensical question...
Does anyone use an automatic mash tun stirrer? I stir when I mash in to break up any dough balls and I have a HERMS system to recirculate wort through a copper coil in my HLT. Even so, I get quite a temperature gradient in my 70L stock pot (I brew 50L batches). When I take temp readings from different places in the mash I get variations of at least 5 deg.
If I’m aiming for a style and want repeatable results then that sounds disastrous.
Asking about professional set ups it sounds like the really big mash tuns have stirring arms. I guess for small scale set ups this can be ignored (although there is still a gradient from centre to wall surely). Less of an effect for insulated wall designs like cool boxes.
So has anyone designed/seen/bought something for stirring the mash for the first half+ of the mash time? I would imagine turning it off near the end to let the grain bed form and the wort to run clear before pumping to the kettle.
Any thoughts?
Does anyone use an automatic mash tun stirrer? I stir when I mash in to break up any dough balls and I have a HERMS system to recirculate wort through a copper coil in my HLT. Even so, I get quite a temperature gradient in my 70L stock pot (I brew 50L batches). When I take temp readings from different places in the mash I get variations of at least 5 deg.
If I’m aiming for a style and want repeatable results then that sounds disastrous.
Asking about professional set ups it sounds like the really big mash tuns have stirring arms. I guess for small scale set ups this can be ignored (although there is still a gradient from centre to wall surely). Less of an effect for insulated wall designs like cool boxes.
So has anyone designed/seen/bought something for stirring the mash for the first half+ of the mash time? I would imagine turning it off near the end to let the grain bed form and the wort to run clear before pumping to the kettle.
Any thoughts?