Planning on doing my second all grain batch later today and I was reading through Palmer's second edition on How to Brew and I came across some conflicting information with other sources.
When getting my mash tun ready do I add the water first to let the inside of my cooler reach the proper temp given by Beer Smith or do I add the grain first and then add in the water? On page(s) 202-203 of Palmer's book it states to have the grain in the mash tun first and then slowly add the first 1/2 of the water so that you don't shock the grains with a massive temp change. This is opposite what I have read from several other sources so I want to know what will be the best method to get the water and grain together for maximum efficiency.
Any recommendations?
Thanks
When getting my mash tun ready do I add the water first to let the inside of my cooler reach the proper temp given by Beer Smith or do I add the grain first and then add in the water? On page(s) 202-203 of Palmer's book it states to have the grain in the mash tun first and then slowly add the first 1/2 of the water so that you don't shock the grains with a massive temp change. This is opposite what I have read from several other sources so I want to know what will be the best method to get the water and grain together for maximum efficiency.
Any recommendations?
Thanks