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Old 11-22-2010, 08:06 PM   #1
Dec 2009
Traverse City, MI
Posts: 324

What are your thoughts on how doughing in can alter efficiency - all the grain then adding all the strike vs altering strike water, grain, strike water, etc.
Will run for beer...

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Old 11-22-2010, 08:52 PM   #2
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Sep 2008
, Maryland, The Tax Me State
Posts: 5,891
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As long as you are making sure that there are no clumps and your mixing well...shouldn't matter.

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Old 11-22-2010, 11:04 PM   #3
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Jun 2007
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agreed. avoiding balls of half dry grain is the important thing. Its easier for me to add the grain to the water, than vice versa.
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Old 11-23-2010, 12:08 AM   #4
Apr 2010
Eugene Oregon
Posts: 365
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i used to religiously add water to grain. no longer. you can certainly avoid dough balls when adding water to grain, but it is *much* easier to add grain to water and avoid dough balls. on average it looks like that one change upped my efficiency 2-3%. again though, it doesn't have anything to do with the innate act of adding one to the other, just if you're lazy like me adding grain to water is easier and more reliable.
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