I'm a frequent reader of a really good blog, where I read something that gave me pause yesterday. He claimed that as a general rule when mashing, you add the water first, then the grain. It kind of surprised me, as he was way down on grain in first, and I thought that's how you were supposed to do it.
I hadn't really thought I had a choice. I had been reading New Brewing Lager Beer when I did my first all grain, and he said ALWAYS wet into dry. I figured he knew what he was talking about, so that's what I've always done.
Generally, I preheat my mash tun with a few cups of boiling water, which I dump right before the grain goes in. Then grain, then strike water. I've been real close every time so far on nailing my sacch temp.
What does everyone else do? Is there a particular reason you do it that way?
I hadn't really thought I had a choice. I had been reading New Brewing Lager Beer when I did my first all grain, and he said ALWAYS wet into dry. I figured he knew what he was talking about, so that's what I've always done.
Generally, I preheat my mash tun with a few cups of boiling water, which I dump right before the grain goes in. Then grain, then strike water. I've been real close every time so far on nailing my sacch temp.
What does everyone else do? Is there a particular reason you do it that way?