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Old 09-02-2006, 07:54 PM   #1
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Default The Grain to the Water or the Water to the Grain?

Well the title says it all. What goes in the tun first?

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Old 09-02-2006, 07:56 PM   #2
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I put the water in first, so I can check the temperature after the tun warms up. If you stir well, it really doesn't matter.

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Old 09-02-2006, 09:50 PM   #3
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If you add the water (or at least some of the water) first, then the weight of the grains is supported by the water, and it considerably reduces the possibility of a stuck sparge. At least thats my experience when using a false bottom.

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Old 09-02-2006, 11:57 PM   #4
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Quote:
Originally Posted by ajf
If you add the water (or at least some of the water) first, then the weight of the grains is supported by the water, and it considerably reduces the possibility of a stuck sparge. At least thats my experience when using a false bottom.

-a.
Yep, add some "foundation water" to a level a few inches above your false bottom, then add some grain, then some water, then some grain, you get the picture.
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Old 09-03-2006, 06:23 AM   #5
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I have two stainless t-valves that are heavy and they keep the false bottom held down very nicely. Something to think about...

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Old 09-03-2006, 09:02 AM   #6
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I find grain to water gives better results, Im more likely to hit the correct mash temperature first time or if I dont it tends to require less adjustment.
Never thought about the mechanics of it though.

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Old 09-03-2006, 03:42 PM   #7
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I like grain to water because that way I don't have to worry about the thermal coefficient of my mash tun, just how much heat I will lose to the grist.

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Old 09-05-2006, 02:36 AM   #8
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Either way works fine, IMHO.

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Old 09-05-2006, 12:01 PM   #9
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I did one yesterday and tried the grain to water. Well that could have been bad since I almost put too much water in for the size of my tun. I guess thats just experience with my equipment.

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Old 09-05-2006, 12:02 PM   #10
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i put a gallon or so of hot water into the tun to pre-warm it, then i dump it out before the addition of the strike water.... don't lose so much heat to the transfer when i start the mash. my grandma taught me that with a lunch thermos ages ago.

then i prefer water in, then slowly stir the grain in.

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