I'm doing biab and am starting to wonder what little tricks (if any) that one can do during the mash. I've been thinking about step mashing. That's what it's called?
For example, what happens if I mash at 150 for 40 min, and then raise to 156 and add a small amount of grain for the remaining 20 min? How will those newly added grains affect the current mash, and is this a reasonable way to add some extra mouth feel while keeping the brew more dry than mashing all-in at 156?
Hope this isn't too vague