query about the mashing technique

Just did my first brew in my RIMS system[20litres] I had to constantly "scrape" the false bottom of the mash tun to allow circulation to continue at a reasonable rate. Is this normal?. I had no problems once I did the mash-out and the fly sparge.
Is it normal to stir the mash for the full hour, or are you supposed to leave it alone?

It should flow nicely sometimes I get stuck if I have like 50 lbs. of grain in the tun. Was it a huge beer? Did you mill it to fine?Did you prime the pump good?

It was only a medium beer[1.046]. I did not do the crush,it was done by the grain supplier who does a lot. The pump was going well before adding grain. I don't mind stirring it constantly if this is OK to do???

stirring it wont hurt anything as long as your temps stay constant.

Maybe your crush is a bit too fine, try to adjust it a bit more coarse without losing too much efficiency.

Cheers!