Mash-in and stir?

I have never done a mash-out before (I've gone gone right to fly sparging) and was going to try it tomorrow just for fun. I have BeerSmith telling me how much water to add and for how long but are you supposed to stir after you mash-out? Seems like that would be the best way to raise the temp of all the grain bed. I suppose I should also ask if there is a time or situation when it's best to not mash-out.

You need to stir when you mash-in. It helps break up doughballs and make sure that your grain is all in contact with the strike water. I only do it for a minute or so, high and low on the grainbed and all around the tun, to be sure.

It sounds to me like you've got some terminology mixed up. Mash In = Dough In = mixing strike water with dry grist. Do you mean "mash out" where you add a small volume of hot water after the mash is over to raise the temp to 170F? Yes, you stir that in.

Bobby_M said:

It sounds to me like you've got some terminology mixed up. Mash In = Dough In = mixing strike water with dry grist. Do you mean "mash out" where you add a small volume of hot water after the mash is over to raise the temp to 170F? Yes, you stir that in.

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Looks like you are correct. Sadly I don't think I can alter the subject now. My only excuse is I had switched the view in BeerSmith to text mode and as a result it appears to have left out some steps. Switching to classic view is much clearer:

Mash In: Add 18.75 qt of water at 165.9 F
60 min - Hold mash at 154.0 F for 60 min
2 min Mash Out: Add 10.50 qt of water at 196.6 F
10 min - Hold mash at 168.0 F for 10 min
Sparge with 1.27 gal of 168.0 F water.

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So after I add the MASH OUT of 10.5 qt water should I stir?