I recently incorporated a pump for whirlpool chilling into my system. I was wondering about knockout hop utilization if the pump is running. Does circulating the 210 - 200F wort through the pump create more bitterness than if it was just sitting static? I didn't know if part of hop utilization was the movement and heat created during the boil that might be similar when running wort through a pump and doing that for a 20-30 hop stand might be just like boiling.
Thoughts?