Another vote for water first, then grain. You can slow add your grain whilst stirring the dickens out of things which all but eliminates doughball potential. I'd go so far as to say it's the favored way of doing things. Certainly is for me at least.
ok now this brew OG is suppose to be at 1.060 since i broke my hydrometer i have no idea what my OG is .. well on another note i wake up this morning and check and holy cow i need to put a blow off tube in .. has anyone experienced a blowoff at 1.060?
god is great, beer is good and people are crazy....