Mash stirring

I don't. Probably doesn't hurt though.

 

I onlt stir at the beginning. I then 'set it and forget it'.

Cheers!

P.S. I have a theremometer with a long metal probe that I use to monitor the temperature during the duration of the mash.

 

I usually stir every 15 mins to equate temp throughout the dough, then i take a temp read to know if i need to raise it,it is the way i hold a steady mash temp.

 

I'm in the stir in the beginning and let it rest for an hour club.

 

I stir about three times, just to make sure the temperature stays equalized and in range. It always does tho.

 

In a cooler: never.

 

same here, usually. Sometimes, I just stir the bejeesus out of it and then run a couple of quick errands, though. Haven't really noticed much of a difference.

 

It depends. If I nail my target temp right out of the chute I don't stir again until I'm ready to sparge. I I'm a tad hot I'll stir every couple of minutes until it cools. Or if I have to raise the temp I'll stir (while adding heat).

 

At least once, about ten minutes in, and usually once more after that. I think it's good idea to re-check the temperature after 10 minutes or so, and when I do I figure I might as well give a stir. Sometimes I stir it once or twice more after that. I've never noticed any difference between the mashes where I've stirred once and those I've stirred 2-3-4 times.

 

Stir and forget. I don't worry about equalization because in my mind (crazy), opening the lid can have more effect on mash temp.

 

Stir while mashing in, and then recirculate with a pump and sparge arm until temp is equalized (or I need more heat), after which I won't stir again, but will recirculate via the pump to add heat (via direct fire) if necessary.

 

Heat loss is probably the main concern for homebrewers.

A large mash tun at a production brewery will have mash rakes to stir the mash.

 

I stir about every 15 minutes. I'd like to think I get 0 doughballs right off the bat. But if there are any hiding, they will break up easier the longer the grains soak.

 

I stir like a champ at first, especially if the mash temp is a bit high. After that I'll do a quick every 15 minutes or so. Even though it's probably not a real concern I don't stir for the last 15 minutes of the mash rest (so I don't mess with the grain bed.) After that I don't touch it at all.

 

I stir to mash in then I don't again until right before I take the first runnings That way I can look at the mash and tell when it is done if I am mashing for shorter than 60 minutes (fancy trick). When it is, I just stir like hell then run it off. I don't need to worry about disturbing my grain bed!

 

I use a cooler system and stir like mad at first until I hit my tempurature and feel no lumpy spots. Once the lid is closed it stays that way until the hour is up

 

the act of stirring causes heat loss.
opening a lid for 1 minute causes heat loss.
i'm sure it can easily be quantified. but I would argue that stirring every 15-20 minutes (i.e. 2-3 times during mash) causes a drop in temp by 1-2 F, in the very least.

 

I stir when I mash in, then I stir right before I recirculate.

 

I stir during mash-in. I have a temperature probe in the output of my RIMS tube (I run a RIMS based mash heated by an electric RIMS tube) and one on the side of MLT. If those don’t read the same after a few minutes into the mash, I will stir again to ensure that my recirculation is not channeling.