Dough In (?)

PieOPah · Post by **PieOPah** » Wed Oct 25, 2006 1:39 pm

Is that what it's called?

Anyway, how do you guys do it?

Do you add grain to water or water to grain? Does it really make a difference?

Personally, I add the water to grain as I find it easier, it also means that all the water has to pass through the grain so the 'dead space' below my inner bucket still gets a look in...

PieOPah · Post by **PieOPah** » Wed Oct 25, 2006 1:52 pm

I guess I could always try that way. Not going to be the easiest thing in the world (although brew after next I can just dump the rest of the bag)

Thinking about it, I have my 'spare' fermenter that I could weigh/hold the grain.

Seveneer · Post by **Seveneer** » Wed Oct 25, 2006 1:58 pm

I underlet by pumping up through the outlet of the mash tun underneath the grain. As I recirculate I think it is a good way of ensuring the exit manifold is clear before starting the recirculation.

Before I built my current brewery I always added the grain to the water.

/Phil.

mysterio · Post by **mysterio** » Wed Oct 25, 2006 3:48 pm

I always measure out the water to my calculated strike temperature then pour all the grain in a one-r, then give it a good stir for about a minute, then check that i've hit my temperature.

eskimobob · Post by **eskimobob** » Wed Oct 25, 2006 8:32 pm

Similarly, I gradually pour in the grist over a couple of minutes while stiring into the mash liquor.

They have a neat system at Howard Town Brewery whereby the grist is fed down a chute and the water squirted in at the side of the chute at the same time thereby getting very good wetting of all grist. Can't remember the name of this system - premixing perhaps? A bit tricky for use at home though...

Post by **Andy** » Wed Oct 25, 2006 9:52 pm

Some breweries use an archimedes screw type arrangement to mix grist and liqour when they're added to the mash tun....

jean-yves · Post by **jean-yves** » Wed Oct 25, 2006 10:09 pm

i always mix the grist to the liquor in the same way (and for the same reason) as daab explain.
actually i do it with the help of someone who pour the grist while i'm mixing it with a big paddle (i mix 37 kg/batch). now i planning to do something similar as Howard brewery (beautiful brewery

)

Bigster · Post by **Bigster** » Wed Oct 25, 2006 10:47 pm

Grain 2 water. ALways try to do this too quickly and end up with tennis ball size lumps of grain that take some beating to break up

Alton_Bee · Post by **Alton_Bee** » Thu Oct 26, 2006 12:18 am

I add the grain to the water.

I do it this way as I find it suits my current system and allows me to stir in at stages while adding the grain which hopefully prevents any large clumbs of grain which do not then get soaked.

BigEd · Post by **BigEd** » Thu Oct 26, 2006 12:49 am

I start with water and then alternate additions of grist and water until all is mixed.

Scooby · Post by **Scooby** » Thu Oct 26, 2006 5:42 am

I start with water and then alternate additions of grist and water until all is mixed.

Same here.

Post by **Jim** » Thu Oct 26, 2006 8:12 am

eskimobob wrote:Similarly, I gradually pour in the grist over a couple of minutes while stiring into the mash liquor. ...

Yup, me too.

Alton_Bee · Post by **Alton_Bee** » Thu Oct 26, 2006 9:23 am

Those of you who alternate the additons of Water and Grist, I understand the principles of doing this but was wondering what split you do on the water and grist.

DRB · Post by **DRB** » Thu Oct 26, 2006 8:57 pm

Grain to water.

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Dough In (?)

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Dough In (?)