I'm fairly new to brewing, and learned mostly by brewing with a friend, so I never thought about underletting to dough in, but only because it's not what we did. I have done it a few times to relieve a stuck sparge, but I'm wondering if there's any downside to just mashing in from below.
Currently, I just fill it to just above the bottom, then frenetically dump a little grain, mix a little, and try not to splash burning hot water on myself from the elevated HLT. I use a pump to vorlauf and transfer to the BK, so it would be easy to use it to help move the strike water if gravity isn't enough. My MT is a 15.5 inverted keg (center drain using the original sankey outlet collar connected with a 2" tri-clover to the valve) with a flat SS false bottom.
Thoughts?
Currently, I just fill it to just above the bottom, then frenetically dump a little grain, mix a little, and try not to splash burning hot water on myself from the elevated HLT. I use a pump to vorlauf and transfer to the BK, so it would be easy to use it to help move the strike water if gravity isn't enough. My MT is a 15.5 inverted keg (center drain using the original sankey outlet collar connected with a 2" tri-clover to the valve) with a flat SS false bottom.
Thoughts?