Author Topic: Grains Before Water (Mash question)  (Read 1843 times)

Offline flbrewer

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Grains Before Water (Mash question)
« on: March 06, 2015, 06:38:12 PM »
I am going to crush some grains tonight for tomorrows brew and I was curious if you can add crushed grains to the MT prior to adding the strike water. I was just going to store the crushed grains here overnight and figured I'd ask since I've always seen adding the water first before grains.

Offline Frankenbrew

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Re: Grains Before Water (Mash question)
« Reply #1 on: March 06, 2015, 06:47:38 PM »
I pour the water into the mash tun first letting it sit for a few minutes to heat up the tun. Then, I add the grains slowly stirring them in as I pour. Not sure if there is any difference to be found if one were to do it the other way around.
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Offline flbrewer

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Re: Grains Before Water (Mash question)
« Reply #2 on: March 06, 2015, 06:50:46 PM »
^as I think most people do. Pre-heating the mash tun aside, is there any other reason for this order?

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Re: Grains Before Water (Mash question)
« Reply #3 on: March 06, 2015, 06:52:35 PM »
^as I think most people do. Pre-heating the mash tun aside, is there any other reason for this order?

found it much easier to prevent and eliminate dough balls by water first, grain second.
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Offline HoosierBrew

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Re: Grains Before Water (Mash question)
« Reply #4 on: March 06, 2015, 06:54:15 PM »
found it much easier to prevent and eliminate dough balls by water first, grain second.

+1.  If not, stir like crazy, Justin.
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Re: Grains Before Water (Mash question)
« Reply #5 on: March 06, 2015, 06:55:32 PM »
I put my grains in first and fill the mash tun from the bottom up.  easiest way to prevent dough balls I've found.  Tip I picked up from the brewer at White Flame in Grand Rapids.
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Offline Wort-H.O.G.

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Re: Grains Before Water (Mash question)
« Reply #6 on: March 06, 2015, 06:58:10 PM »
I put my grains in first and fill the mash tun from the bottom up.  easiest way to prevent dough balls I've found.  Tip I picked up from the brewer at White Flame in Grand Rapids.

bottom up? pumping it in through valve?
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Re: Grains Before Water (Mash question)
« Reply #7 on: March 06, 2015, 06:59:46 PM »
Well generally I don't bother pumping as my burner is high enough I can use gravity.  But yes filing through the valve beneath the false bottom.
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Offline JT

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Re: Grains Before Water (Mash question)
« Reply #8 on: March 06, 2015, 07:42:10 PM »
I pumped in once from the bottom valve and also had no doughballs.  The problem I encountered was not hitting my desired temp as the mash tun wasn't as preheated as it is when I fill with water first and let sit.  Since I'm not using a recirculating mash (yet) I had to fiddle with boiling water and what not.  When I add the water first I'm almost always dead on and the temp stays put. 
I will be going back to bottom filling once I pick up a RIMS Rocket and another kettle. 

Offline flbrewer

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Re: Grains Before Water (Mash question)
« Reply #9 on: March 06, 2015, 07:47:27 PM »
OK, thanks everyone.

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Re: Grains Before Water (Mash question)
« Reply #10 on: March 06, 2015, 08:08:24 PM »
^as I think most people do. Pre-heating the mash tun aside, is there any other reason for this order?

found it much easier to prevent and eliminate dough balls by water first, grain second.

That's why I do it.  I don't worry about preheating the tun.  I've adjusted my mash temp to take care of the difference.  But I've found that it mixes much better to add the water first.
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Re: Grains Before Water (Mash question)
« Reply #11 on: March 06, 2015, 08:18:20 PM »
I usually add water first because I can more easily measure the water in the tun.  I am also thinking of going the other way and doing a calc to estimate the combined volume of the grains and water.

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Re: Grains Before Water (Mash question)
« Reply #12 on: March 06, 2015, 08:21:08 PM »
I like to add water first for both the pre-heat and easier to mix reasons. I know plenty that add the grains first. Both paths get you to the same destination.

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Re: Grains Before Water (Mash question)
« Reply #13 on: March 06, 2015, 08:22:27 PM »
^as I think most people do. Pre-heating the mash tun aside, is there any other reason for this order?

found it much easier to prevent and eliminate dough balls by water first, grain second.

That's why I do it.  I don't worry about preheating the tun.  I've adjusted my mash temp to take care of the difference.  But I've found that it mixes much better to add the water first.

This.  Once you adjust your process to not preheating the mash tun you'll still be able to hit your mash temp rather you put the grains or water in first.  I never really got the pre-heating thing. 
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Re: Grains Before Water (Mash question)
« Reply #14 on: March 06, 2015, 08:24:37 PM »
^as I think most people do. Pre-heating the mash tun aside, is there any other reason for this order?

found it much easier to prevent and eliminate dough balls by water first, grain second.

That's why I do it.  I don't worry about preheating the tun.  I've adjusted my mash temp to take care of the difference.  But I've found that it mixes much better to add the water first.

This.  Once you adjust your process to not preheating the mash tun you'll still be able to hit your mash temp rather you put the grains or water in first.  I never really got the pre-heating thing.

only one reason i do it-plastic cooler so i'm just reducing the thermal shock to keep my lovely mash tun around for many years to come.
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http://braukaiser.com/wiki/index.php?title=The_Science_of_Mashing

Serving:        In Process:
Vienna IPA          O'Fest
Dort
Mead                 
Cider                         
Ger'merican Blonde
Amber Ale
Next:
Ger Pils
O'Fest