Normally, before dough in, I pour all of my grain in a bucket and gently mix it with my hands in an attempt to get an even distribution of the different specialty grains with the base malt.
Just the way I always done it... never really even thought about it until last weekend.
My question is, what, if any, are the benefits/pitfalls of
1.) Mix all grain in bucket
2.) Layer grain in mash tun
3.) Just randomly dump it in
What method do you use?
What method do professional breweries use (i'd guess they have an automatic stiring system in their mash tuns... not sure though...)?
Just the way I always done it... never really even thought about it until last weekend.
My question is, what, if any, are the benefits/pitfalls of
1.) Mix all grain in bucket
2.) Layer grain in mash tun
3.) Just randomly dump it in
What method do you use?
What method do professional breweries use (i'd guess they have an automatic stiring system in their mash tuns... not sure though...)?