Sure thing! I keep a simple thermometer tucked in the mash tun and note the temp every ten minutes. If the mash is too hot I drop a bit of cold water, if it’s lagging I crank up the heat a touch. It’s my “unit test”: a quick sip of a small sample to make sure the enzymes are doing their job before the whole pot heads to fermentation. Keeps the batch from going off and saves a lot of trouble later.