So I was pondering a machine that milled and doughed in at the same time and looking on the net for ideas. I came across the idea of wet milling, where the grist is moistened before it's milled. Apparently it makes the husks more resilient to the milling process which leads to easier lautering and sparging and a slight bump in efficiency. Has anyone done this? Is it worth the effort? And back to the original idea, a machine that you could stick on top of your mash tun with a full batch hopper that simultaneously milled and mashed in would be pretty sweet. I was thinking a pump that on the bottom side of the mill that pulled up liquor into an auger that pushed the water/grain mix back down into the tun. No more fishing for dough balls, sore hands from stirring, breathing in grain dust etc. Am I crazy?