Doughing in with a paddle stirrer

[Nunfa1]

I hate doughing in, it's a real PITA. I've often thought of using a paddle stirrer on the end of a battery drill but didn't want to use anything painted or zinc coated. Toolstation have now started doing chrome ones:

http://www.toolstation.com/shop/Hand+To ... 140/p92433

Do you think these would be ok?

I generally do 35 litre brew lengths so the grain bill is always around the 6kg mark.

 

[dogchillibilly]

I hate doughing in, it's a real PITA. I've often thought of using a paddle stirrer on the end of a battery drill but didn't want to use anything painted or zinc coated. Toolstation have now started doing chrome ones:

http://www.toolstation.com/shop/Hand+To ... 140/p92433

Do you think these would be ok?

I generally do 35 litre brew lengths so the grain bill is always around the 6kg mark.

Just use a plastic stir paddle that get from all the home brew shops. Fits in the chuck of a cordless drill and won't scratch your fv to buggary.

 

[BarnsleyBrewer]

I use an old metal spatula, wipe the egg fat off first though!

 

[Aleman]

I mashed in 13Kg of grist last brewday, took no more than 5 minutes and no more than five stirs with a stainless spoon.

Put grain in mash tun.
Connect HLT tap to Mash tun tap.
Open mash tun tap
open HLT tap

When the mash liquor has transferred to Mash tun close Mash Tun Tap

Stir mash

Sorted. :thumb:

 

[evanvine]

I hate doughing in, it's a real PITA.

I know Nun, the things we "AG" brewers put our selves through, we should be given a medal!

 

[Nunfa1]

I mashed in 13Kg of grist last brewday, took no more than 5 minutes and no more than five stirs with a stainless spoon.

Put grain in mash tun.
Connect HLT tap to Mash tun tap.
Open mash tun tap
open HLT tap

When the mash liquor has transferred to Mash tun close Mash Tun Tap

Stir mash

Sorted. :thumb:

This would be underletting, correct? Does this work well with gravity fed setups though?

 

[Aleman]

I mashed in 13Kg of grist last brewday, took no more than 5 minutes and no more than five stirs with a stainless spoon.

Put grain in mash tun.
Connect HLT tap to Mash tun tap.
Open mash tun tap
open HLT tap

When the mash liquor has transferred to Mash tun close Mash Tun Tap

Stir mash

Sorted. :thumb:

This would be underletting, correct? Does this work well with gravity fed setups though?

Works fine with Gravity set ups :thumb:

 

[Ceejay]

Might try this underletting business at some point. Going back to the OP, I'm not sure what the big deal with doughing in is...It's just stirring!

Bottling, now that's a royal PITA!

But, it's all part of the process and forgive me for getting all spiritual on you but it's one of the few processes that we as brewers actually carry out without the aid of gravity, enzymes, heat etc, so I think it's a nice thing to have to do which means your beer will have a tiny bit of your energy in it :grin:

 

[Sean_Mc]

I always underlet after reading how Tony does it, get all the mash water in before stirring.
I think it was Brewzone's idea that I knicked for making a paddle out of 15mm copper, elbows and a couple of T's to make this

 

[Springer]

Like the paddle Sean, that better than a wobbly strirrer. Nick Mrs. S big spoon these days when there 14 kgs to mix in, will be making one of those.
I am another who doesn't see a problem with doughing in, which bit of brewing do you like Nunfa, just the drinking ? :lol:

 

[Virgilartois]

Only problem I have with doughing in, with regard to the sitrring, is the loss of temp. It's not much, but the difference between mashing at 66 on the dot and 65.4 adds up when you're anal about it (as I am). I brew in a cold, unheated cellar, so the short time it takes me to break up dough balls is critical.

I've been adding water to the tun first, then adding grain. I may try this underletting malarkey on a dry run to see how it would go for my setup. It's a good idea!

 

[Nunfa1]

Like the paddle Sean, that better than a wobbly strirrer. Nick Mrs. S big spoon these days when there 14 kgs to mix in, will be making one of those.
I am another who doesn't see a problem with doughing in, which bit of brewing do you like Nunfa, just the drinking ? :lol:

Hmm that's a tricky one. I certainly don't like the doughing in, or the waiting, or the cleaning. I think that's just about all of it isn't it?
Yep, I think you nailed it, it's the drinking.
:drink:

 

[Springer]

Hmm that's a tricky one. I certainly don't like the doughing in, or the waiting, or the cleaning. I think that's just about all of it isn't it?
Yep, I think you nailed it, it's the drinking.
:drink:

Yes, sounds like you're a drinker and a brewer by necessity :lol:
:
S

 

[Springer]

Only problem I have with doughing in, with regard to the sitrring, is the loss of temp. It's not much, but the difference between mashing at 66 on the dot and 65.4 adds up when you're anal about it (as I am). I brew in a cold, unheated cellar, so the short time it takes me to break up dough balls is critical.

I've been adding water to the tun first, then adding grain. I may try this underletting malarkey on a dry run to see how it would go for my setup. It's a good idea!

Sorry for the extra post. :? If you want to get temps "spot on" how about a HERMS approach ? Also if you get the grain to a known ambient temperature, ie leave it in the lounge overnight it might make things more predicable. ?
If you add the grain steadily you might find it doesn't ball up as much and will need less stirring overall, or how about about more water initially to help the process ?
S

 

[snail59]

I add the mash liquer to the tun then slowly add the grains and stir as I go with a plastic paddle. Not had a problem YET :whistle: takes no more than a couple of min's.

 

[MikeB]

As a new AG brewer I am intrigued by the comments about maintaining mash temp. Is there really going to be that much of a difference between a beer made from mash temp of 65.4 vs 66 degrees? It seems like a really insignificant difference to me... and Aleman has indicated in another thread that the most fundamental thing to get right is a constant fermenting temperature, rather than getting completely hung up on liquor PH, mash temp etc...

 

[robsan77]

I always underlet after reading how Tony does it, get all the mash water in before stirring.
I think it was Brewzone's idea that I knicked for making a paddle out of 15mm copper, elbows and a couple of T's to make this

unless you are a plumber, thats an expensive paddle there!

 

[Springer]

Not if you shop at B.E.S. instead of a supermarket shed and don't use yorkshire fitting. :lol:
S

 

[Sean_Mc]

Or they fall in to your toolbox by accident :whistle: