Can you all help me understand which you do and why?
I had watched an instructional video online about All Grain brewing, specifically on the mash. His procedure involved heating the water to the desired strike temperature, warming the mash tun with said water, and then adding the grain to it. Before I attempted my first All Grain brew, I consulted the how to brew bible by John Palmer, (Physical Version, not the online one) and I was surprised he suggested adding the grain first, and then the water. Page 201, Step 3. Mash In - "You want to add the water to the grain, not the other way around.". So I went with his method On my first All Grain attempt. It was a long day with stuck sparge and all the fun stuff. None the less I was able to get the wort out and it has been happily fermenting for two weeks now.
However this left me a bit perplexed, so I got online to do some research, and actually as I was looking at the version of the same book online I was shocked to see he was contradicting what I had previously read in the same copy of his physical book, Potentially different editions? The hunt for answers continues. In fact reading the wiki on this site about the process also suggests adding the grain to the water, and not the other way around.
So I humbly seek out your answers, Which method do you prefer, and why. What are some of the negatives and positives of your process?
I understand the process of adding grain to water prevents the formation of dough balls, but am interested in hearing some other reasons.
Thanks in advance!