Doughing in question.

[jonewer]

Doughing in has to be my least favourite bit of brewing.

Stirring porridge for half an hour isnt my idea of fun! So what the best way of doing it?

No hung polls please!

 

[unclepumble]

I find the best way is to pre heat the mash tun and then add them both slowly at the same time and stir like buggery.


UP

 

[rickthebrew]

How much do you dough in if it takes half an hour :shock:
I pre heat the tun then add the rest of the water - pour and stir for a few mins, check for lumps - but stirred well as you add the grain and you shouldn`t have any lumps! Check the temp and done :thumb:

 

[jonewer]

How much do you dough in if it takes half an hour :shock:

Its just getting rid of those stubborn lumps which is such a pain. You stir and stir and stir and stir and stir and stir and stir and then you think its OK, theres no more lumps, then you find another lump! :evil:

I need a kenwood chef type shiny bit on my mash tun :hmm:

 

[rickthebrew]

I need a kenwood chef type shiny bit on my mash tun :hmm:

:lol: I`m gonna train my two year old up to be big chief stirrer :lol: (and bottler :rofl: )

 

[Aleman]

Grain in Mash tun . . . All water in via the outlet . . . wait a couple of minutes . . . then stir for 15-30 seconds . . . . sorted . . . . Works for both the Femto tun and the Pico tun

 

[evanvine]

Like UP I add both gradually.
Apparently not one of your options so I can't vote.

 

[BarnsleyBrewer]

20L in tun the 9 kg of grist........stir like mad with my drinking arm.

 

[Tony]

I've tried several different ways but I seem to get less lumps (and therefore less stirring) if I add the water first, allow it 2 minutes to heat up the tun and then tip the grist in slowly - stirring after it's all in. I also find this way creates less dust. I brew in the kitchen and the other half goes nuts if she comes in and it looks like it's been snowing!

 

[tubby_shaw]

I heat the mash liquor to a few degrees above strike heat, add to the tun, let the temperature fall to strike heat (this preheats the tun) while I weigh the grist, I then add the grist slowly while stirring constantly, I seem to end up with very few dough balls this way.
I am going to have to pluck up the courage to give Alemans method a go though :thumb:

 

[jonewer]

Thanks all.

My next one is a double mash, so one mash will be grain to water gradually and the other will be water to grain all at once.

See what happens!