Hey i have done a bit of research into multi step mashing and have preformed a few decoction mashes only for my pilsners. wanted to start preforming a protein rest on my ales to help with chill haze (just read an awesome byo article that yooper posted in a different thread on attacking chill haze). I didn't think there was a way to do this in a cooler other than a suggestion of starting with a thick mash ratio and putting almost boiling water in to raise to the next temp, i don't like this idea because it means i would have to sit at sacc longer due to the level of dilution to insure full conversion. So my thought is why not just pull a portion of thin mash (wort) bring that to a boil and add back in to achieve the next step temp, kind of like a decoction but not pulling thick mash. I have looked around and maybe this has been covered or is a commonly used practice i just haven't read any thing on it. Also this would be an easy way for other cooler mashers to step into the realm of multi step mashing with out the need to buy different equipment. Any pros or cons would be much appreciated