Originally Posted by Stauffbier
Most people stir until the temp gets stable when read in three seperate locations of the mash, and then maybe again once or twice during the mash for the same reason.
This is what I do. I always try to overshoot my strike water temp by a few degrees. Always easier to stir out a few degrees than try and bring up the temp by adding boiling water. I batch sparge, and when sparging I stir like mad.
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