I am doing 15 gallon batches with a electric RIMS unit for the mash. I typically dough-in and run the RIMS until I get to the exact mash temp desired and then shut it off for awhile. I usually run it for 5 minutes every 15 minutes for the mash (which is what is needed to maintain target temp).
Is there a reason that I should run the RIMS continuosly from an efficiency standpoint?
If temperature was not an issue, does it only really matter to recirculate right before lautering?
What do other people do that run RIMS or HERMS systems?