I don’t stir and get 80+ efficiency. I just do a dunk sparge and squeeze.
1 Like
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.
2 Likes
I stir… dammit! Sneezles61
Not shaking?
of course you do…
1 Like
nice balancing act right there… Sneezles61
1 Like
Dont bend your mash paddle although the bent blade helps give you more control
1 Like
Seems to be holding up. That’s 15lbs of grain before being wet.