Malt grains in basket BEFORE or AFTER water ?

[Druncan]

I prefer less tiring at my age
We found that a 200g layer of rice hulls in the bottom of the basket before adding the grain acts is extra protection against a stuck sparge and costs buttons! Not sure how I'd keep the RH in place top filling they get everywhere as it is

 

[MashBag]

Oh by the way make sure you use a wooden paddle as the metal ones conductheat away from the mash ,maybe I should write that in my next book-NOT!!!

Arrr but does the wooden paddle absorb water and throw out the final volume calculations

 

[The Baron]

I think we have to ask Mr Palmer and his comrades

 

[marshbrewer]

Throw away your all in one, and build a gravity fed three vessel system, like wot I got. Then underlet, but remember to wear a Victorian top hat and long coat. If you don't get the efficiency you are aiming for, try growing some mutton chop sideboards.

Anything else is new fangled nonsense.

(To be serious for a moment, I do actually have such a system - I underlet because I find it easier but there isn't a lot in it if I'm honest)

 

[tondy79]

A side issue. If your top plate slides to sit on top of the grain. Stop it moving. Use silicone tube. Soooo much better.

Great tip, tried this yesterday, worked a treat!

 

[starseeker]

I tried underletting for the first time on Saturday and it did seem to make a difference

 

[Rwilts]

I tried underletting for the first time on Saturday and it did seem to make a difference

What equipment did you use and what process for the underlet?

 

[Agentgonzo]

Sprinkle in after the water so the air between them helps them float. Use mash paddle to cut up dough balls gently so grains stay floating. Don’t stir vigorous cause then grains will sink and mash won’t work properly.

Why grains must float is covered in Palmer’s How to Brew.

I did this today (G30).

Worked very nicely. Was a bit of a pain to sprinkle the grain in gradually to prevent clumps, but once it was done I didn't stir it once.

Recirculation was fine - had the tap open half way for 5-10 minutes, then full bore for the rest of the mash. Normally I need to stir it a few times during the mash to get it recirculating well.

Overall the faff of sprinkling the grain gently was less faff than stirring during the mash, so I'll give it a go with future batches and see if it's better. This was a 1.045 OG brew which normally doesn't cause much problems with recirculation. It's normally the 1.050 and above where it gets a bit sticker