I saw this question from Scott Isham on another forum and wondered if you have a theory. :
I use either Durst or Crisp as my base malt and have noticed a strange phenomenon while using Crisp(primarily Marris Otter). I end up with about 30 to 50 golf ball sized dough balls. This only happens while using Crisp malts. The grist is hydrated using an inverted cone as it enters the mash tun and I don't have paddles so I have to mix by hand. The mash to water is fairly thin since I have to mix by hand. The grind size is the same for all my grists and I mix the water at the same rate. Basically everything is the same except for a lot of dough balls. I hesitate to call it a problem because my efficiency is still about 90%, it just takes about an extra 10 minutes to break up the balls after mashing in. Is there a reason for this? I cannot slow down the speed of the mash entering the mash tun and cannot speed up the amount of water. Any suggestions?
Thanks,
Scott Isham
Harper's Brewpub
East Lansing, MI
sisham35@sbcglobal.net
I use either Durst or Crisp as my base malt and have noticed a strange phenomenon while using Crisp(primarily Marris Otter). I end up with about 30 to 50 golf ball sized dough balls. This only happens while using Crisp malts. The grist is hydrated using an inverted cone as it enters the mash tun and I don't have paddles so I have to mix by hand. The mash to water is fairly thin since I have to mix by hand. The grind size is the same for all my grists and I mix the water at the same rate. Basically everything is the same except for a lot of dough balls. I hesitate to call it a problem because my efficiency is still about 90%, it just takes about an extra 10 minutes to break up the balls after mashing in. Is there a reason for this? I cannot slow down the speed of the mash entering the mash tun and cannot speed up the amount of water. Any suggestions?
Thanks,
Scott Isham
Harper's Brewpub
East Lansing, MI
sisham35@sbcglobal.net
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