OK sorry, A return line from the pot on the stove to the cooler. I guess my question is, Do Rims systems recirculate the entire boil volume (of water) or just the typical 1.33 qts per pound. If it is the entire boil volume wouldn't this affect the enzyme activity in such a thin mash. Or would you mash as usual (1.33 qts per pound) and then recirculate the entire boil volume for a certain amount of time and drain the entire volume into the boil kettle.
Wow my friends! So sorry I missed this post!
In most any rims system, you indeed recirculate just the mash volume. Rims, herms, they basically work with the same mentality in mind. Heat up, or maintain heat in the mash itself. Nothing more nothing less... Oh, and of course direct fire systems included here too...
As far as the mention of my Brutus 2.0 idea, it indeed recirculates the entire boil volume, but only after the mash has
mashed for an hour or whatever suits you.
Then the mash is mixed and counter sparged with the boil volume during counter sparging at your normal sparge temps...