Prob a really silly question

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Permalink Reply by Crusader-Rob on August 12, 2014 at 3:59pm

Depend how you set up your system, if you doing a ostly automated re-circulation hlt mash tun and kettle, then you can add waterto grains from bottom up, slowly but surely, otherwise it'd probasbly be the same as what you do now (Adding grains to water)

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Permalink Reply by Peter Church on August 12, 2014 at 4:15pm

Under letting (adding water to the grain from the outlet at the bottom of the Mash Tun should result in less dough balls, that's how I have mine setup now with the mash tun on parcel scales so that you can measure volume, check out some of Paul Wicksteds videos on you tube, Time4Another1,

https://www.youtube.com/user/Time4Another1?feature=em-subs_digest

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Permalink Reply by Nathan on August 13, 2014 at 6:57am

Cheers guys no pumps yet just gravity for now so its grains to water I take it?

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Permalink Reply by Peter Church on August 13, 2014 at 7:24am

look at three tier systems, you could under let using gravity, grains to water is probably easier though

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Permalink Reply by Peter Smith on August 13, 2014 at 7:50am

I watched someone bottom fill a 50-60L batch last weekend and was amazed how easy it was, hardly any stirring required.  Issues the grain bed floating up with water if too fast I believe.   I am definitely going to try this way, as it looked a lot easier and less mess.

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