+1, this is what I have done for years because you can adjust the strike temp and the mash tun is already at the same temp. Any other way and you are guessing.DaleJ said:If you do water then grain, you have the luxury of adjusting the water (temp, volume) before adding the grain should it not be spot on. If you add the water to the grain then, unless you're doing direct heat, your situation may be a little more difficult.
+2. This way I can preheat my mash tun without having to take the water out. I've never had much of an issue with dough balls.PseudoChef said:
I've done both(usually water first), but either way when I first mix them together I stir for 15-30 seconds, close the cooler for 3 minutes to let the water re-hydrate the grain(every baker would understand), then stir and there are no doughballsBierMuncher said:The few times I added grains first (thinking the splashing water would mix everything, I got a bunch of doughballs and had to stir like crazy to break them up.