angry_gopher
Well-Known Member
Re-reading How to Brew at the moment as I'm with an injury. Palmer says that thermodynamically that it's actually better to add the water to the grains rather than the other way around. He also points out that doing it that way can cause dry spots & dough balls. So the better method is adding the grains to the water. This made me wonder, has anyone tried adding the water by pumping it into the bottom? Could the false bottom help alleviate the clumping by allowing the water to be more evenly added to the grains? Maybe an experiment is in order. What's the worst the could happen? A lot more stirring and a don't do that again? LOL