So if anyone listened to "Can you Brew It - Pullman Brown" episode you know that Jamil doubled the volume of strike water in the mash tun during his brew session. Was anyone else wondering what he did to get the temps down? I would think that he would have overshot the strike temp considerably (maybe enough to considerably denature the enzymes). I have a B3 system with a HERMS like Jamil's 1550, and it's good at raising temps, but I don't have as much luck lowering temps (mostly because I always have the HLT about 10 degrees higher then my mash temp).
I think a great BN show would be "damage control" where experienced brewers talk about their mistakes such as this one by Jamil then discuss how they work through them. It could be called "elax, Don't worry, have a homebrew" unless that title has already been taken.
