tag:blogger.com,1999:blog-3537147682557117770.post6116367860139078494..comments2008-03-08T18:16:39.553-06:00Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-3537147682557117770.post-75932426170351116142008-03-08T18:16:00.000-06:002008-03-08T18:16:00.000-06:00

Sorry Travis, it doesn't make much sense. Still has temperature ambiguity, and it seems hit-or-miss. After all-grain brewing for some time, do you have a set method that works just about every time? I posted this and the following "tips" entry to share a method that works very well in deed. But by all means, experiment to find what works for you, and gets you good efficiency.

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-1571879225001201672008-03-08T09:40:00.000-06:002008-03-08T09:40:00.000-06:00

Ted,Yea, I get my stuff ground at the brew shop so I have to haul it all over the place. We have that part all mapped out. I was actually thinking about dumping the grain in with the water this time, kind of at the same time. Make sense?Cheers!

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-77993763841941150462008-03-07T09:50:00.000-06:002008-03-07T09:50:00.000-06:00

the bearded brewer, sounds like you have settled into this method and it works for you. Great!Kevin, use what ever method works for you. Perhaps you will be able to achieve consistency, but I never did with the other two methods. There is also a larger risk of dough-balls with "water into grain." Also, you are heating up another volume of water in the tea kettle (do you pour that out before the

Ted Danylukhttp://www.blogger.com/profile/08416906043519452478noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-39778891782761057632008-03-05T16:02:00.000-06:002008-03-05T16:02:00.000-06:00

I use the water over grain. Beer Smith takes into account mash tun temp in it's calculations and you can set it. The way that I deal with that is to keep my grains and mash tun cooler in the basement the night before so they are the same temp every time. This is a pretty simple adjustment that has allowed me to figure out with pretty good precision what I am striking at (within a few degrees).

Travishttp://www.blogger.com/profile/08293454329758079937noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-2258818175024371952008-03-05T09:40:00.000-06:002008-03-05T09:40:00.000-06:00

howdy Ted!Its funny..I actually just declared that I would never do that "god d$$#" water onto grain method anymore...my consistancy sucks!Great post, and very timely! Thanks for the info.

Brianhttp://www.blogger.com/profile/02776063783989023540noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-14800548587419293072008-03-04T22:58:00.000-06:002008-03-04T22:58:00.000-06:00

I never really figured I had a choice, I guess. I was in the middle of reading New Brewing Lager Beer when I did my first all grain. He had written something like: always wet over dry. I figured he probably knew what he was talking about, and that part has worked fine so far. My technique (young though it is): I mash in a 5 gallon cooler. I preheat it by pouring a couple pint of boiling

Kevin LaVoyhttp://www.blogger.com/profile/03422429428826110381noreply@blogger.comtag:blogger.com,1999:blog-3537147682557117770.post-50969888357442164272008-03-04T22:57:00.000-06:002008-03-04T22:57:00.000-06:00

This is good to know. In partial mashing, I used to do the "water over grain method" but have done the "grain into water" method recently. It sounds like I should keep it up.Thanks for the post!

The Bearded Brewerhttp://www.blogger.com/profile/09272265527986943248noreply@blogger.com