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mash in hopper
http://www.youtube.com/watch?v=afO9dRj1or4
I've thought about doing this but never actually went through with it.
I suppose if the batch was big enough. Normally I deal with 12 to 15 lbs of grain. I have never had an issue with simply dumping the grain into the water and stirring it. Never really had dough balls to break up or anything. Even with a twelve gal batch, I don't think my grain bill would be high enough that I couldn't lift the grain bag. What am I missing? What is the advantage here?
In the video the guys are adding water and grain at the same time. Why? Filling the mash tun with water first then using that hopper thing to slowly let the grain in while stirring makes sense. But adding them at the same time creates the same issue with dumping all the grain in at once anyway.
Oh well, but it is interesting to see what other people do sometimes.
We were adding hot water form the HLT because the mash temp. was a few degrees low. I usually have a grain bill of 20-25 Lbs. It has always been a pain in the ass to try to slowly pour that much grain in and stir at the same time. I cant imagine pouring 20+ pounds of grain in my mash tun all at once and then trying to stir it all up.
Thanks. That does make sense to me now.
Actually I have to apologize. I didn't mean your video, yours makes sense. There was another hopper video in the related video bar on the right side that I also watched. Those guys were adding grain and water simultaneously to a stainless steel mash tun of some sort. I thought that was wierd. Thats the process I was confused about. Your hopper idea I like, the othe guys process, not so much.
I can't imagine stirring 20+ pounds at once either. I usually add my grain in thirds into a tun filled with all the mash water at once. I'm not saying either way is right or wrong, just pointing out the differences as part of the conversation.
Actually, the adding water and grain thing at the same time is something that a lot of professional breweries do. From what I understand it is a way to make sure all the milled grain gets evenly wet thereby preventing dough balls from forming. I guess it's similar to the grain conditioning technique that has been in some recent publications. Cheers!
I actually do it that way too. I typically back fill my tun and slowly add my grain while stirring it in. Something like this set up would allow me to stir while dumping a bit more effectively. However, the only time it would make sense for me is when doing high OG beers with large grain bills.
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