Water 1st, or Grain 1st?

[BlindLemonLars]

Grain first, water second, stir like crazy third! I do preheat the MLT with hot tap water, my water heater gets VERY hot. No stuck sparges yet, not even a hint of one.

 

[uuurang]

Preheat with 2 gals. 190f for awhile, dump then add 3 qts of mash water then some grain till it gets too thick. Add some more water, then more grain till gets thick and so on.

This is a PITA. Seriously considering doing water first and adding all the grain at once. simpler, quicker and hence maybe I won't lose as much mash heat during these cold months of winter. Dough in temps are tougher to dial in, always lower.

 

[WBC]

I have tried it both ways and for the life of me can not figure why some prefer grain first?? I have much more control over the strike temp before the grain ever hits the water and the grain is not on a roller coaster ride of temperature changes before I get the temp right. I hit my mash temp right on every time so how can this be bad? Strike water first, grain second.

 

[RichBrewer]

Grain first makes no sense to me. Dry grain and flour against your false bottom or manifold can not be good. Plus you can not let your strike water equalize down to the dough-in temp.
Having said that, if you prefer grain first and it works for you then that is all that matters.

 

[BlindLemonLars]

I have tried it both ways and for the life of me can not figure why some prefer grain first?? I have much more control over the strike temp before the grain ever hits the water and the grain is not on a roller coaster ride of temperature changes before I get the temp right. I hit my mash temp right on every time so how can this be bad? Strike water first, grain second.

Roller coaster?!? I select the correct equipment profile in Beersmith, heat the strike water to the indicated temperature, dump it on top of the grain & stir, and I hit the mash temp dead on. I've never had to make any adjustment.

I have a simple braid in my MLT, with a piece of perforated tubing inside to give it some structure. The wort flows freely, and is clear after recirculating a quart or two. I've had consistent 75% efficiency the last several times, which I'm quite content with.

 

[WBC]

I select the correct equipment profile in Beersmith, heat the strike water to the indicated temperature, dump it on top of the grain & stir, and I hit the mash temp dead on. I've never had to make any adjustment.

That works for you because you are an experienced brewer but for those who do not brew using fancy computer programs or are new to brewing it gives them a chance to correct a potential mash temp problem before it happens. That is the biggest problem for new brewers. Just look at the posts on this forum each week regarding mash temp problems.

 

[Glibbidy]

Here's out it works in my brewery. I use a picnic cooler for a mash tun. In my world I usually dough in, and then heat my strike water up to eleven degrees hotter then my target temp. Then open up the valve and let it empty into the mash tun, stirring it up to get everythign adequately hydrated.

So in my brewery if I want to mash in at 152f, I heat the water up to 163 f, and voila! Works like a charm. If your mash tun is something different you make not enjoy the same results, but if your using a picnic cooler. It should work.

BTW I don't use fancy programs to formulate my recipes, but Ido have some experience.

EDIT: IF I DON'T DOUGH IN.

 

[jayhoz]

Here's out it works in my brewery. I use a picnic cooler for a mash tun. In my world I usually dough in, and then heat my strike water up to eleven degrees hotter then my target temp. Then open up the valve and let it empty into the mash tun, stirring it up to get everythign adequately hydrated.

So in my brewery if I want to mash in at 152f, I heat the water up to 163 f, and voila! Works like a charm. If your mash tun is something different you make not enjoy the same results, but if your using a picnic cooler. It should work.

BTW I don't use fancy programs to formulate my recipes, but Ido have some experience.

I'm glad this works for you, but it won't work for everyone. You must have your grains stored in a climate controlled area because there is no way you are going to hit 152 F if your grains are at say 60 F when you dough in.

 

[Glibbidy]

I'm glad this works for you, but it won't work for everyone. You must have your grains stored in a climate controlled area because there is no way you are going to hit 152 F if your grains are at say 60 F when you dough in.

EDIT: if I don't dough in.
If I'm doughing in, I'm usually performing a decoction, and well, that is an entirely different story.