I am setting up a new Temp Profile to use in my RIMs system, have a question.
Is the Starting Temperature my dough in water temp? Kind of confused on what that is for.Do I start my profile steps from my target mash temp and go from there?
The MT will get to the starting temp before proceeding with the rest of the profile. So yes, this could be your dough in temp.
Could there be a pause or something, to give time ti put grain in the mash?
You could add a hold for a few minutes as the first step.