Reverse Dough-in

[Rcbandl]

Just did a second and third brew the past 2 days and the results are the same. A loose fluid mash with absolutely no clumps.

The difference I am noticing is when either adding grains to the water or water to the grains from the top, you get air trapped whereas with underletting you are slowly pushing the air out from the bottom.

I cant comment on any change in efficiency because I just started using a rims system. So the increase I am getting is from the recirculation.

 

[Carlscan26]

Just did a second and third brew the past 2 days and the results are the same. A loose fluid mash with absolutely no clumps.



The difference I am noticing is when either adding grains to the water or water to the grains from the top, you get air trapped whereas with underletting you are slowly pushing the air out from the bottom.



I cant comment on any change in efficiency because I just started using a rims system. So the increase I am getting is from the recirculation.

Do you have a false bottom, a manifold or a braid/bazooka type pick up?

 

[Rcbandl]

Do you have a false bottom, a manifold or a braid/bazooka type pick up?

Domed false bottom in a 10 gallon rubbermaid.


I will say that with a different setup, say a square/rectangular cooler and a manifold, I can see the results may be different.