I'm comfortable with my process but of course everyone does things differently.
Do you Stir your Mash after mash in or do you let it sit until Mash Out?
Do you Stir your Mash after mash in or do you let it sit until Mash Out?
I stir every 15 mins to keep the temp of the mash even. Otherwise the top cools off compared to the bottom, even in a cooler (10 gallon rubbermaid).
Slap a piece of foam insulation on top of the mash and I think that problem will disappear.
I stir to equalize temp and break apart any doughballs, then I leave it the hell alone until I take the first runnings.
I don't know what HERMS or RIMS mean.