[Looks like Carmine is going to fit into this community very well
]
Top post Carmine
. I think humour just might be a key ingredient in all our brews
.
As for your question, I like MS's answer. Doing that, over a few brews, will be the only way to get a definitive answer.
In the meantime, the only thing I can think of, is to use your own common sense, and, people with a sense of humour, tend to have that. In other words, poke your head in the kettle and look. Is that recirculation only washing one bit or is it washing it all?
The thin mash (full-volume brewing you are doing), I think is not the question. Sorry, going to have a bit of a ramble here...
...
Some brewers full volume brew (pure BIAB - single vessel) but never agitate their brew during the mash period. They just leave it alone. They are good brewers but I'm trying to think of any of them that have published their brew results. I'm sure they are here somewhere but just can't think where to find them. So, on one hand, maybe you don't need to agitate? BUT...
There have been numerous instances where a brewer's low kettle efficiency has been solved by simply agitating the mash. For me, this means it is best practice.
Also, a well-designed RIMS should be washing the whole grain bed, otherwise, there is not much point to it.
If I were in your position, I wouldn't change anything yet, just observe and record your findings as MS mentioned. Wait for a few brews to see if any patterns emerge.
Cheers,
PP
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