Originally Posted by rtockst
Do you constantly recirculate the mash?
I've been testing a few different return options in a quest to actually notice hot side aeration effects. Oddly, I can't tell an difference in my beers.
I use a fly-like sparge arm that sits at the top of the grain bed about 1in below the fluid level. Depending on pump flow the grain stirs a bit on the top.
My other return is a simple ss elbow that touches the MLT side...also just below the surface. When I do this I usually stir the mash 4-5 times during the 70min step.