consistent temperature during mash steps

[wmelton]

I'm looking for suggestions as to which of the following options is best for distributing the temperature of the heated mash evenly during the various stages of a three step mash. I've found that the water at the bottom of the tun can be far greater than the water near the top of the grain and assume that this is not necessarily good. Correct?

Option 1: Stir the grain at various times during the rests to allow proper heat distribution. Drawbacks? Will this adversely effect the extraction or any other effect that I may be able to taste?

Option 2: Drain the mash water to the brew kettle and recirculate the water back to the tun with a pump. I believe this would have the desired effect however I'm concerned about oxidation. There seems to be a lot of air going back to the tun.

Comments?

[toneyc]

Several folks on this forum put their mash tun in the oven, preheated to the desired temperature, others use an insulated belt to prevent heat loss. There's one fellow in the Netherlands, I think, that uses electric heaters placed around the sides.

:)
Toney.