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Stiring mash

I usually do 5.5 gal. batches of AG, mashing in a coleman extreme cooler using batch sparging. I do not have issues of low conversion but some styles i brew seem a little thin (lack of body). I have tried different water to grain ratios, raised mash temperatures, etc.

I have been advised to stir my mash at least every 20 minutes as the grain near the sides convert at a lower temperature. Does anyone use this procedure or have tried it?

Thanks for any comments.

Stir until you get a consistent temp throughout, then button it up and leave it alone. If the sides of the cooler are losing temp, try wrapping some insulation around the cooler.

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