- Joined
- Feb 10, 2019
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To the all grain brewers out there doing traditional MLT mashes:
I looked around on here for a couple hours and didn’t find exactly what I was looking for, excuse me if you know of a thread, feel free to post a link.
I may be over thinking (read- over engineering) it, as with most things in my setup but I’ve been thinking about my normal mash/dough in and couldn’t help thinking there could be a nice way to get grains into the MLT while I stir it. I usually fair pretty well with my technique of pour some, stir some, pour some, etc. toward the end of dumping I can usually manage to pour and stir (not super effective but it works). The last batch I did I tore the bag the grains were in and watched some of it fall to the floor (luckily only less than .25 lbs I’d guess, in a batch where I accidentally added too much to my bill anyway).
I saw one poster in a different thread which was totally unrelated had an upside down container fixed to the wall that allowed him to open and grain flow slowly into a vessel below (not sure if he was using it for dough in or a holding container above his mill).
Anyhow, interested to see if anyone has a technique or setup that works nice on a homebrew level. I’m sure I could just dump the whole grain bill in and stir and never think about it, but some of this inventing and tinkering and doing more than I need to is part of the fun for me. Let me know what you do, especially if it is different.
I looked around on here for a couple hours and didn’t find exactly what I was looking for, excuse me if you know of a thread, feel free to post a link.
I may be over thinking (read- over engineering) it, as with most things in my setup but I’ve been thinking about my normal mash/dough in and couldn’t help thinking there could be a nice way to get grains into the MLT while I stir it. I usually fair pretty well with my technique of pour some, stir some, pour some, etc. toward the end of dumping I can usually manage to pour and stir (not super effective but it works). The last batch I did I tore the bag the grains were in and watched some of it fall to the floor (luckily only less than .25 lbs I’d guess, in a batch where I accidentally added too much to my bill anyway).
I saw one poster in a different thread which was totally unrelated had an upside down container fixed to the wall that allowed him to open and grain flow slowly into a vessel below (not sure if he was using it for dough in or a holding container above his mill).
Anyhow, interested to see if anyone has a technique or setup that works nice on a homebrew level. I’m sure I could just dump the whole grain bill in and stir and never think about it, but some of this inventing and tinkering and doing more than I need to is part of the fun for me. Let me know what you do, especially if it is different.