sergetania
Member
While trying to read as much as I can before my first AG I stumbled upon a significant difference in the mash-in procedures. I couldn't find any discussions on the forum regarding the subject.
John Palmer "How to brew" 3rd edition, page 201:
"3. Mash-in. You want to add the water to the grain, not the other way around. Use a saucepan or a plastic pitcher to pour in a gallon of your strike water at a time and stir between infusions. Don't try to pour 4 gallons of hot water into the mash tun all at once. You don't want to thermally shock the enzymes."
At the same time a lot of posts on the forum including the AG tutorials recommend adding the water to the mash tun first and then dumping in the grain. It seems it makes it easier to reach the desired mash temperature. But according to John Palmer that shocks the enzymes which can't be a good thing.
Can anyone please comment on this?
Thank you very much,
Sergei
John Palmer "How to brew" 3rd edition, page 201:
"3. Mash-in. You want to add the water to the grain, not the other way around. Use a saucepan or a plastic pitcher to pour in a gallon of your strike water at a time and stir between infusions. Don't try to pour 4 gallons of hot water into the mash tun all at once. You don't want to thermally shock the enzymes."
At the same time a lot of posts on the forum including the AG tutorials recommend adding the water to the mash tun first and then dumping in the grain. It seems it makes it easier to reach the desired mash temperature. But according to John Palmer that shocks the enzymes which can't be a good thing.
Can anyone please comment on this?
Thank you very much,
Sergei