Originally Posted by ajwillys
The vorlaufing is to set the grain bed and make a nice filter. Obviously, that can't occur while stirring.
I'm aware of that. Hence the
My point was that a very short stir, followed by a rest is similar to a longer stir without a rest. For somebody to state that a rest is never necessary because they have never done it is not taking all the factors into consideration.
Consider this analogy.
Make 3 cups coffee.
In cup 1, add 1 tsp sugar, stir for 10 seconds and taste. Most (if not all) of the sugar will be dissolved
In cup 2, add 1 tsp sugar, stir for 1 second, wait for 15 seconds, and taste. Most of the sugar will be dissolved.
In cup 3, add 1 tsp sugar, stir for 1 second and then pour it through a filter. You will find that much of the sugar is undissolved.
This shows that (under certain circumstances) a rest is necessary.