I just got a converted igloo cooler from a buddy so Im going to attempt an oatmeal stout for the winter using an all grain recipe. Its my first all grain attempt, Ive been doing mini mashes for a while now. Ive been reading up on it and am now overwhelmed with techniques and tips. One thing I did however pickup on was the way to introduce the grains to the water. They said to soak the grains in water at 120 degrees for about 20 minutes THEN steep your grains for 90 minutes. They called this the "dough-in method" and said it wasn't completely necessary, but got better enzyme yields. Whats everyone's thoughts on this? I know you have to do this with the oatmeal since its not malted, but should I do this with the grains too?