I don't stir and get 80+ efficiency. I just do a dunk sparge and squeeze.
I never stir once I've doughed in and temperature is established.
It's the crush.
I guess I should clarify; I stir at dough in, break up any solids("dough balls"), and that's it. I don't stir during the mash or later.
I stir... dammit! Sneezles61
of course you do...
My sparge technique for BIAB relies heavily on a ratcheting pulley. Hopefully this pic uploaded
nice balancing act right there... Sneezles61
Dont bend your mash paddle although the bent blade helps give you more control
Seems to be holding up. That's 15lbs of grain before being wet.