Cold Mash-in?

[EccentricDyslexic]

Now my home brewery is largely automated, i am looking at ways to automate mash-in too, as this is the only input needed from me after setting the system to start and choosing a time to mash in. I have considered many ways to mash in but all require some auger or stirer system, so i thought why not mash in cold? ie fill the mash tun with the required amount of liquor, then mash in cold with the brewing salts mixed in sufficent to treat the mash liquor volume. Then tell the auotbrew softwaer to start brewing and it does the rest!

So the question is is there any problems with mashing in cold and bring it up to mash temp with RIMS?

Thanks chaps!

Steve

[floydmeddler]

That just sounds scary to me man. It could result in dry beer if conversion takes place before it even reaches the low 60s... Just my thoughts anyway.