All-Grain Mashing: Add hot water to grain, or add grain to cold water and heat slowly?

[Barry L Brumfield]

Gen Xers and millennials make up most of the active brewing community nowadays (professional and homebrew). There's no generational thing about using extracts and brewing kits, and I'm really unsure of where this idea came from. Everyone I've met who has dabbled in homebrew has moved on from extract, or has just started.

Also, the brewing industry is trendy and there's a lot of weird stuff going on, but classic styles are far from dead. I say that as a millennial who loves classic styles more than anything.

Well said. I should have put the "it's a generational thing" in quotes. It was what my granddad said when he was perplexed by 'the younger generation", who at the time was my generation. Some of the best beer I've had in recent years was made by brewery owners in their late twenties and thirties. BTW, I didn't use labels such as "Gen Xers and millennials". Nor did I say "all" or "only". Sorry if anyone took what I said to heart as a personal attack.

 

[filthyastronaut]

Well said. I should have put the "it's a generational thing" in quotes. It was what my granddad said when he was perplexed by 'the younger generation", who at the time was my generation. Some of the best beer I've had in recent years was made by brewery owners in their late twenties and thirties. BTW, I didn't use labels such as "Gen Xers and millennials". Nor did I say "all" or "only". Sorry if anyone took what I said to heart as a personal attack.

No worries. I guess it seemed like the implication was that millennial brewers weren't creating quality beer, I always get irked at people making sweeping criticisms of millennials, or really any sort of generational criticism. They're all not as different as some people make them out to be.

 

[GPP33]

This thread is “all grain mashing”. In speaking directly to Dolmetscher007 I was making a contrast of all-grain enthusiasts to the average kit brewers. I’ve seen legitimate questions on here get shot down by those who are either just a know-it-all, rude, or threatened by any thinking outside the box/kit. Just wanted to warn him that some are overly sensitive. Are you a moderator, did I break a rule?

No, I’m not a moderator and I’m pretty sure no rules were broken. I was just a bit confused by your comments and how they fit into an 8 month old thread about strike temps. Actually I’m honestly still not clear what your point was with the generational comment. I’ve seen the youngest to the eldest brewing both extract and all grain. Some never touched extract, some never plan to go to all grain. Different strokes for different folks, at the end of the day it’s all beer right?

 

[Barry L Brumfield]

For some it's whiskey.

 

[seatazzz]

Old thread, but I also use the "underlet" method in my mash tun. I really hate having to hold a heavy bucket steady with one hand and shoulder and stir with the other, so I dump the (room temp) grain in the tun and add the strike water from the bottom. Once it's at a level where it's over the grain, I start stirring, and keep on until I'm at the level I need to be. Strike water has to be a little hotter (around 170) for it to work right, but it always does and my old shoulders thank me.

 

[kh54s10]

Old thread, but I also use the "underlet" method in my mash tun. I really hate having to hold a heavy bucket steady with one hand and shoulder and stir with the other, so I dump the (room temp) grain in the tun and add the strike water from the bottom. Once it's at a level where it's over the grain, I start stirring, and keep on until I'm at the level I need to be. Strike water has to be a little hotter (around 170) for it to work right, but it always does and my old shoulders thank me.

I get more or less the same results, the other way around. I put the 168-170 degree water in the mash tun, dump in all the grain then stir. Easy peasy.