The lower sparge water temp would certainly have a little impact on your efficiency but probably not an incredible amount. However ideally you want that water around 170-175 hitting the grains. And when you are batch sparging you may want to have it a little hotter, so that it brings the grain temp up to 168 to mash out at the same time.
Yeah... I think that had a good bit to do with it.
There wasn't too much water in there I don't think. Ran off a little bit more in the pitcher and it looked like 1.018 gravity so we threw that in the kettle as well.
To me it seemed very easy to add the grain to the water. SO was stirring the shite out of it while I slowly poured the grains in and didn't seem to have any issues with the consistency or dough balls. I might try it the other way though.
Thanks for editing the title
. What did ya brew?
This post was edited on 1/7 at 9:24 am