What is the best way to move the wort from the protein rest temperature to the Mashing temperature while using a two cooler system and a brew kettle?
I dont think that draining the wort off after the protein rest and either replacing it with water at the mash temperature or letting the grain bed empty and reheating the wort to the mashing temperature and re-adding it is a good solution. Has anyone had any experience with this before and can give me an idea of how best to do this?
Also, is there a way to achieve step mashing (ie. progressively increasing the temperature during the mash at different time intervals?) this pretty much goes along with my previous question.
One more question. If a brewer were using a stainless steal mash tun, would adding the heating element to it during the mash result in uneven heating of the water in the grain bed and be unsatisfactory for achieving an increase in temperature?
Thanks to anyone who tackles this question for me.