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1

"Continuously" is overkill, "Periodically" is more reasonable. In my experience there are many variables: the insulation of the mash tun and the ambient temperature are the most influential. I used to mash in a round 10-gallon cooler. When the ambient temperature was warm (70F+), and the mash volume was sufficiently large (4-5 gallons+), I found that the ...


2

I think the most important thing you need to accomplish is understanding your brewery. Begin by taking notes. Record the temperature every time you take it throughout the mash. But be sure that the temperature is uniform by stirring thoroughly, this can and will be a frustration for you. Over time, you'll have a better idea for how much temperature you'll ...


1

Based on my experience, yes. Or rather, YES! You'd think that, with sufficient paddling, a uniform temperature should stay fairly uniform. I haven't found that to be the case. I'd hit (e.g.) the protein rest, stir the crap out of the mash, check and recheck the temp, and when I came back 10 or 15 minutes later it would be 10 degrees hotter in the middle, ...


3

If you are slow to raise temp between steps, you are in effect spending more time in each enzyme's temp range. This could have an effect on the beer. For instance, if you do a rest at 120ish with a well modified malt (which you shouldn't do anyway!), spending longer in that low temp range can ruin the body and foam of the beer. If you're at a beta rest ...


2

Your efficiency goes down as the gravity of your beer goes up. That's because of the sugar you leave behind when using a "normal" amount of water. In order to increase your effieincy, you need to sparge more. That also means you need to boil longer to drive off the extra water.


6

Putting 10.5kg of grain in 11.5 litres of water will kill your efficiency, unfortunately: From Braukaiser: Traditional British style infusion mashes are with about 2-2.5 l/kg (1 - 1.15 qt/lb) very thick and German style mashes are generally much thinner (3.5-5 l/kg / 1.75-2.5 qt/lb). Historically this is rooted in the fact that the latter needed to ...



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