For mashing, I have kettle and steel grain basket. Heat is provided via a gas stove. I heat the water to a few degrees above mash-in temperature and then ease in the grain basket.
When I measure temperature of my mash I find there is temperature variance between the bottom, middle and the top of the grain basket. It varies by a good five to six degrees between the top and bottom of the basket
Now, if I have to measure the temperature of the mash while attempting to do a step mash, from where should I be measuring the temperature (bottom, middle, top) ? Or do I stir the mash until it is consistent through out and only then consider measuring the temperature?