Doughing in alone?

[rick_huggins]

I use the under arm method and stir in about a Kg at a time with a beer paddle.

I rest the grain bucket on the side of the mash tun and control the flow rate with my left arm

[adm]

http://tinyurl.com/y9goes4

Although that's probably galvanised or chrome plated, not real stainless. Looks shiny though....

[trucker5774]

I've never thought of it as a problem. I just pour the grain from whatever it is in, into the water in the mash tun. If there is a lot of grain I just use a 1kg scoop and keep adding...........takes about 3 mins and never thought of it as any sort of effort

[CrownCap]

Can't remember who originally suggested this, but I use the Old Carrier Bag Method.

I weight out into an old carrier bag (actually, 2 usually). The when it comes to doughing in, hold the bag over the MT, rip a hole in the bottom so the grain trickles out at a controlled rate and stir with the other hand. Work like a treat.

[chris_reboot]

Not sure I like the idea of the paint stirrer. They are not exactly food grade....

does it matter? You're going to be boiling it later anyway?

[chris_reboot]

I have a 15L bucket under one arm that I tip grain from slowly and stir with the other hand with a plastic paddle.

+1 to that method. I use a 5G FV bin with my grain in and tip and stir at the same time.

Loving the idea of the cordless drill though.
god I thought I was lazy!

[Deebee]

Well i bought a cheap stainless pain mixer with a food grade plastic head!:)

Brew day is Wednesday, so i hope to get the mash on by 8 am. Mrs Deebee goes out at 0715 so heating mash water should be quite ok in 45 mins.

Then i'll have the cordless drill on for the mash:)

I guess this can be used to give extra Aeration for the yeast too providing its clean and sanitized prior to the aeration?

D

[adm]

Go easy with the drill. There's no need for full speed for the doughing in bit or you might end up with warm grain all over your face!

And yes - you absolutely can use for aeration, but you must make sure it's been sanitised. It should give you a lovely creamy head in the FV (Ooo-err missus)

[HantsGaz]

+1 on adding the grain to the liquor (I posted a thread a while ago on this, e.g. what way around to do it and the resounding answer was grain to liquor, even though Palmer states you must do it the other way around!!).

Get the liquor in your tun well beforehand to allow for the tuns temperature to stabilise (whilst making sure the temp ends up at the correct strike temp) then add the grain slowly whilst gently stirring in. I do this by placing the cool box on the floor and having all the grain in my plastic fermenter that’s wedged between my legs. Then I just tip it in gently whilst mixing at the same time. Works a treat!

[coatesg]

Pour the grain underarm (from a 5 gallon fermenter) into the tun stirring with the paddle at the same time - not too many dough balls, but there's always a rogue one I need to squish out.

[Eric]

All water in mash tun, all grain in clean and dry FV. Using a one litre plastic jug, scoop and scatter the grain into the tun while continually stirring mash with wooden spoon. OK for 5 gallons but 10 would be a bit of pain.