Originally Posted by Janx
Do you find your efficiency is much better batch sparging than...whatever the regular way is called?
I tend to do the regular "flow" sparging until I get 3/4 of my volume. I then shut off the sparge and add enough hot water to the mash to cover it. I then start heating my kettle. Once it's about 10 degrees shy of boiling, I drain the mash tun into the kettle to collect the remaining 1/4 of my boil volume. The runnings are always much sweeter for a brief period after this "rest".
I haven't bothered to measure my efficiency in a long time...I'm not into that aspect of brewing. But, it does seem to be more efficient to do at least this "hybrid" method of sparging just based on tasting the runnings.
When I first started brewing, no one even talked about batch sparging...
Batch Sparging compared to Continuous Sparging, or Fly Sparging or to the old schoolers, simply Sparging isn't quite as efficient (although some batch spargers claim otherwise). In general most folks see a 5 point increase from Fly(Continous) in comparison to Batch.
There are however, folks that batch sparge and reach the high 70s to low 80s in efficiency (which is just freakin un-real! I'd love to get those numbers).
The good stuff about batch sparging:
Decrease your brew day by an hour
No need to monitor pH closely
Damn near impossible to over-sparge.