Originally Posted by jtejedor
Seems like when I tip the cooler it starts to get lots of particles in the runoff. How do you guys that tip the cooler avoid this?
Tip the cooler when you dough in or start draining, instead of waiting until it's almost drained.
I now do BIAB so pretty much no deadspace.
I DO have dead space to account for in the tubing/pump setup, plus a tiny bit left over in the kettle.