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Under aeration/oxygenation could also play a role... Make sure you're shaking or bubbling the cooled wort before pitching.

No, I vorlauf maybe a quart then start the lauter with the hops already in the BK. I try to do less than a quart a minute so the lauter takes 30-45 min. I have no idea if it makes any difference that the first wort hitting the hops is lower in pH, especially since it's all mixed together after...

Great, that's what I figured. I think at the end of the day I'm probably just splitting hairs. RIMS system it is!

Thanks again for the reply... I'm on board with everything you said but I think this is the sticking point. I'm not sure about mash tun pH/temp/gravity gradients, but there is definitely a difference in the stuff that comes out in the lauter when you first crack the valve versus the last stuff...

Thanks for the replies! Maybe I'm off with my understanding of this, but I believe that pH of the runnings rises during the lauter (I had it backwards in my original post). So in a traditional steeped grain mash, the initial runnings will be low pH (5.2-5.7ish), and the last runnings may be...

Hi all, long time lurker and first time poster. I've been brewing all grain for a few years and am thinking about building a RIMS setup. No sparge with recirculating mash. I've had good luck with first wort hopping and wondered if anyone has tried it with a RIMS system. My understanding is...