Yes, I'll have a pump. But doing a recirc seems to defeat the purpopse of a plate chiller. (if you recirc thru the chiller) I mean, you usually cool to pitch temp once thru with a plate chiller, the you'd re-heat the wort when it goes back into the boil kettle again... right? Plus I imagine you risk plugging your plate chiller.
I thought I read Tasty has the Therminator... anyone know what he does? How do the pro's do it?
It would be cool to learn any tricks that would save room in the carboy for wort, not cold break/trub!
I also recirculate through a Shirron plate chiller. The reason for this is because it brings the total temperature of the wort (of which I'm brewing 10 gallons) down together, rather than just a bit at a time. This way, I have 10 gallons under 140dF quickly rather than slowly. It probably isn't such a big deal to worry about in the long run, but it just makes me feel a little bit better inside. Also, for uses when ground temperature is high, you can recirculate to ground water temps, then place your Shirron in an ice bath for the final run to the kettle to drop to pitching temp.
This recirculation also acts as a rather decent whirlpool, but I need to finagle my damn diptube for it to be rather effective (right now it goes into the center of the kettle, but I want to cut it so it goes to the side, out of the way of the break and trub matter).