jcarson83
Well-Known Member
Well the title says it all. What goes in the tun first?
The Grain to the Water or the Water to the Grain?
- Thread starter jcarson83
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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.
-a.
-a.
chillHayze
Well-Known Member
ajf said:
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.
Baron von BeeGee
Beer Bully
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.
alemonkey
Well-Known Member
If the mountain won't come to Mohammed, Mohammed must go to the mountain.
Either way works fine, IMHO.
Either way works fine, IMHO.
OP
OP
jcarson83
Well-Known Member
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.
uglygoat
Well-Known Member
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.
then i prefer water in, then slowly stir the grain in.
KA6GZJ
Active Member
I must be the odd guy, my tun is set up to fill from the bottom. I mill the grain into the tun then open the valve on the HLT to add the water. (The tun does have a false bottom.) Usually by the time half the water is in the tun the grain bed is starting to lift or float.
jim
jim
Sir Sudster
Well-Known Member
I have had better luck in hitting my strike temps with grain to water. I am not sure why ,maybe someone can enlighten us on the thermal dynamics of both.
