For those of you with pumps, do you recirculate your mash during the rest period at all, or do you truly let it rest. I stood in on a brew session at a small brewpub here is ks, and he does a 60 min saccharification rest and then does a 30 minute recirculation, and then a 45 min sparge. I asked why he didn’t incorporated the recirculation into the last half of the saccharification rest and his response was that the mash should be left undisturbed during the sacch rest. It didn’t make sense to me.
Oh, and I ask this in exception of rims or herms, step mashing, etc