the75
Well-Known Member
I used 1.5 quarts of water per pound of grain to start out my mash. After it reached temp, I doughed in. As I began to recirculate, the grains were still at or a little above the water level, leaving me no cushion of water between where my sparge arm was returning water to. I'll be brewing again, should I consider using more water so that I have at least 1 inch of water over my grains?