Is there a consensus water to grain ratio? I have heard that 1.25 qts/lb or 1.33 qts/lb is typically. I recently brewed a batch with a step mash schedule. I mash in a cooler so I started thick (right at 1.0) and then after the infusion to the Sacch rest I was at 1.54 qts/lb.
Both mashes seemed fine and not difficult to deal with from a process perspective. I understand that a higher ratio can help with efficiency.
Do people have preferred ratios? Are your reasons practical, theoretical or empirical?