Brewing a batch of beer involves various steps, one of which is the mash where, after blending the milled grain with warm water, enzymes are activated that convert starches into fermentable sugar.

While some brewers opt to leave their mash undisturbed for the duration of the rest,

others prefer recirculating the mash, claiming it has various benefits.

You're listening to the Brewlossophy podcast.

I'm your host, Marshall Shot.

And today I'm joined by contributor Jordan Folks to chat about mash recirculation.

I think mash recirculation is one of the most exciting things for me

when I was moving from that standard igloo cooler batch mash system up to an electric system.

You know, the idea that you have this automated system that's recirculating your mash,

keeping those temperatures constant, maybe extracting more sugar and making a more efficient

work was one of those exciting things about going to these kind of all-in-one type systems

like I have the claw hammer. But does it really matter? Yeah, I can relate with that feeling

of being excited about, you know, for me, I started recirculating my mash through the purchase of an

actual pump, like an, you know, an outside pump prior to me ever going electric. And, you know,

it was one of those variables that I have quite a bit of experience with, though as much as I did it

back then, I haven't done it in probably close to a decade at this point.

I haven't even really thought much about it outside of experiments like the one we're going to talk about in this episode.

So I do look forward to getting into our reasons for doing what we do as well as going over the results of that experiment.

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how we're doing. Feedback is brought to you by Clawhammer Supply, who offer brewers various

options for high quality, reasonably priced electric brewing rigs in various voltages and sizes.

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