Getting hot spots in the Mash tun since I switch to 10gal

[funkenet]

Yeah I have a general idea of the max grain weight I can mash. It has never been a problem up until recently since I was brewing with half the grain bill. I'll probably just invest in a larger mash tun though, I know that 24 lbs of grain at 1.3 qts/lb is roughly the limit but I'd and can leave my with about 2 inches of room on the top. I have the water coming in from the bottom of the mash tun. Do you think coming from the top would help reduce the hot spots?

[gwk453]

I have the water coming in from the bottom of the mash tun?

Are you saying you fill your mash tun from the bottom by gravity or pumping water in?
Into the grain filled mash tun or empty mash tun?
Do you recirculate?

[CRBrewHound]

I can't tell from your posts, but one easy way to reduce that is to fill your mash tun with water first before the grain goes in. Also what I do is, after filling my mash tun with the water, I add my grains in two or three additions stiring between additions.

[spiderwrangler]

Yes, water first, then grain in on top will allow you to mix it in as you go. Or just spread it out as you pour, I've never had an issue with doughballs with a slow, steady pour and minimal stirring needed.

[funkenet]

To clarify, I add my water from the bottom using gravity. I add a little bit of water then, a little bit of grain wait for more water then add more grain and keep doing this until all my water and grain is in the mash tun.

[gwk453]

Your making to much work for yourself. Your going to have a difficult time dialing in what the proper strike temp should be by doing partial additions. Winter, Spring , Summer, or Fall, I always preheated my mash cooler 10 min. with full bore hot tap water. Dump it and added my strike water which was 3 degrees hotter than the software said. Get all the strike water in and shoot for 152 degrees with the software and see what you actually get. If you end up with at 149 or 154, your still in the sweet spot for a decient beer. You can adjust the temp of the mash tun in most software to get closer to the proper strike temp. Just be consistant with how you approach this. Next mash you will know better how to adjust the strike water. After a couple of batches, you will be confident about hitting your mash temp.

Target getting all the water in first, then stir in the grain
Dial your new equipment in!


Gary

[funkenet]

I always preheated my mash cooler 10 min. with full bore hot tap water.

Yeah I always do this too. I'll try putting all the grain in at once. It just that 24lbs of grain is a lot to add and stir in at once.

[spiderwrangler]

It just that 24lbs of grain is a lot to add and stir in at once.

You need a brew monkey.