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I have been absurdly busy lately and lost track of what was in my kegerator. I thought I was out of dry-hopped Berliner (a staple of my existence) and had a full keg of pale, but turns out it was the other way around. Meanwhile, I based a brew day on that mistake and made another batch of...

I'm fairly new to brewing, and learned mostly by brewing with a friend, so I never thought about underletting to dough in, but only because it's not what we did. I have done it a few times to relieve a stuck sparge, but I'm wondering if there's any downside to just mashing in from below...