RIMS Tube Mash Out Question
I'm in the process of getting dialed in to my new single tier RIMS system. Until I get another pump and some sort of sparge arm, I'm doing batch sparging.
I've got a question on the best way to do the mash out. The way I'm thinking about it, I can do the mash out one of two ways:
1) Do my regular RIMS mash at whatever temperature I'm mashing at (say 152F) for the proper time (60 minutes), then use the RIMS tube to raise the temp to the mash out temp (say 168F). Then batch sparge with the same temp liquor (168F).
2) Do regular RIMS mash for 60 minutes at 152F and drain, then sparge with 168F.
Method 2 would be somewhat quicker, as I wouldn't have to raise the temp of the wort in the mash tun.
Any thoughts on this before I run some batches with each to see if it makes a difference?
Main Stage Brewery - Est. 2012
On Draft: Main Stage Roadie Porter, Main Stage Sunday Bloody Sunday Red Ale
Bottled: Main Stage You Put Your Chocolate In My Peanut Butter Stout, Main Stage John Barleywine Must Die
Primary: Smoked Pepper Cranberry Ale (Homebrew Club Chopped Competition)
Next Up:Main Stage ESB, Main Stage Roadie Porter