A device to hydrate the grist (milled malt) without the need to manually mix the mash.

Decoction mashing is removing part of the mash, boiling it, and then returning it to the main mash, which is held at a constant temperature.

When a brewer makes a parti-gyle, they first make a strong beer, such as a barleywine, that uses a lot of grain, then remash the leftover grain and use the wort from the second mash to make a weaker beer.