In about 2 weeks I will be doing a brewcast where I will be checking the mash for conversion, using a PH meter to check PH throughtout the mash, and doing the closed system recirc cooling. Stay tuned to watch me mess it all up!
I wonder what the effect this has on the wort. Doing this kind of recirculation of the wort through the chiller effectively chills and reheats it repeatedly in the process of getting it to the pitching temperature. Is it like getting a big cold break on small portions of the wort over and over? Could it be really bad for chill haze or actually improve it?
I'd love to see what your findings are once the brews you've chilled this way are in the glass.