Apologies if I am in the wrong group for this thread
I have about 6L deadspace to account for all wort on the "other side" of the false bottom. About 1L is in the pipes etc. So since I am recirculating my liquor, do I have much say in the matter when it comes down to enzyme activity in my mash?
Forming a recipe, if guidlines tell me to shoot for a thickness of 1 qt/lb/gal., for 10lbs. grain I would do 10 qts+my deadspace (about 6L.) so 16L. right? But if my liquor is recirculating, just where are the enzymes at, grain or liquor, or both?