wide eyed and legless
Well-Known Member
Exactly, the overflow is a precautionary measure, not for the wort to be flowing down the overflow and not through the grain bed, the whole idea is to set the choke so that the wort maintains a steady level just below the overflow the wort then has to g through the grain bed extracting sugars as it goes. They can and do get the level to low so the bottom is scorched, it depends on the grist and the liquor to grain ratio. As I said before, for me it isn't a problem as I do full volume mash.Others can do as they please.