New member and poster. Thanks to anyone and everyone that can help. How much can the mash temperature drop from start to finish before it causes problems. I realize you can wrap the mash tun to help conserve heat but after an hour the temp will have fallen, especially when only doing a 5 gal batch. So how much can the temp drop or should I add hotter water to keep the temp up or maybe turn the burner back on? I haven't been able to find anything about this anywhere. Thanks.