Strike water first, then grain?

[jimlin]

I've done 8 AG batches in the past 6 months or so. Using a big rectangular cooler converted to a tun, and batch sparging.

I've been dumping the grain into the cooler, and then dumping the water on top, then mixing with a long handled SS spoon.

Seems this is backwards compared to what most do. Is there an advantage to dumping the grain into the water over what I've been doing?

[Kbar]

Water then grains.

[jimlin]

Water then grains.

Because.... ?

[Kbar]

For me, it is easier to mix in, lower chance of dough balls and less hassle. I also run a RIMS system and preheat the mash tun with a small amount of water prior to dough in, add the remaining stiekd water at the elevated temps, and then mix in the grains and gently stir.

I have heard that one can denature the enzymes with this technique. I have not had any issues to date. I am following the masses.

[Stinkfist]

I am sure as long as you stir well and hit your temps it doesn't matter which way you do it.

[CRBrewHound]

If you do your water then pour grains in, there is less of a chance of having dry spots in your mash that you do not extract the sugars from.

The nice thing about water then grain is you can stir at several points in time. I usually add my grains into the MLT in 4 batches stirring after each one. This is not possible, actually not feasible doing grain then water as it is harder to distribute evenly with less water.

[Henning1966]

I do water then grain easier to stir that way. Little tip I picked up from Denny Conn us a big paper bag (think paper grocery bag) to put your grain in. Hold it with one hand and slowly pour while stiring with the other hand.

[brewinhard]

water then grain too! just is easier to mix it fully in that way.