Originally Posted by theonetrueruss
+1 on the dough in.. I'll try that (or something like it out as I don't have a pump) next brew day in a couple weeks.
First of all, thanks for all the very kind feedback.
Secondly, in response to the quote above, a pump is by no means neccessary (unless your rig looks like mine and forces you to defy gravity). In fact, if you can transfer from kettle to mash tun via gravity, you have one less component (pump) to worry about. If you lack valves and therefore, don't have the option to use gravity, the pyrex pitcher can be used for strike water just as effectively; it just requires you to be a bit more hands on.
Another tip I left out is the medium you use to have water entering your tun. When I started brewing, I built one of those copper rings with a bunch of drilled holes that was supposed to rain down above the mash; what a waste of time and effort! The only thing more disturbing than that "ring" is the helicopter style device that looks like one of the presents a resident of Whoville would play with on Christmas morning. I switched to a length of 1/2" silicone tubing that just rests against the side of the tun a couple inches above the grain bed. You can see a picture in the link I offered, but you will notice that mine is hard plumbed into the top of the tun. That is not neccessary, especially if you are feeding the tun via gravity. Simply run the tubing from the kettle into the top of the mash tun. Better yet, make sure the tubing is aimed at the side of the tun; it will keep you hands out of the way of 175F strike water while stirring and measuring temps- which is a good thing.
Feel free to continue posting any questions you have about applying this dough-in method to your system - I am sure we can work through them.