Kai's article linked in the other thread mentioned that the 133° rest is too low for dough balls to form. Never tried it, just thought it was an interesting method.
Just joined the forum. I typically do a protein rest in the 120s and have honestly never seen a "dough ball". I'm usually adding 25+ lbs of grain to ~8 gallons of water. Then I stir it in, cover, and let it sit for impatiently long LOL.
I'm definitely in favor of rigging anything to help things along though! I do most of work outside on a raised brick pad I built up a bit to keep it level which also helps pour things into buckets when I bring it back into the basement. I do the sparging on a Blichmann stand in the basement. I couldn't get the stand to fit through my shed do for doing the boil/etc. so actually use it for the sparging and then chilling which works pretty well with the utility sink. I'm likely going to get both Hot and cold hose hookups outside as soon as I can find a decently priced plumber.