Janx

Recipes 

To answer some confusion above, you NEVER want to stir the mash during sparging. The grain bed should be entirely unmolested during sparging. The difference between batch and continuous sparging is just whether you keep sparge water flowing in at all times or not.

rbthills - the manifold is an alternative to a flase bottom where you have a loop of pipe at the bottom of your tun and it has a lot of small holes in it. It is plumbed into the outflow of your tun. Just another way to get the liquid out without the grain.

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

D-brewmeister

Recipes 

Or maybe continuous sparging with a pause in the middle?

Another question, is there any extraction benefit to draining the grain bed entirely at the end of the sparge, or is it just as effective to have the grain bed still flooded at the end (of course considering that the sparge was carried out slow enough and without disturbing the grains). I have taken up the idea of draining it all the way out at the very end, trying to guesstimate how much liquid is still in the tun and only adding enough water to get my full boil volume. I do this partly to save on water, since I have to haul it down from a local spring, and partly to be sure that I have sucked all the goodness from the grains! I suppose as long as you don't get a stuck sparge from the settling down of the grain bed, it should be all good? Wadya all think?

__________________
O, guid ale comes, and guid ale goes,
Guid ale gars me sell my hose,
Sell my hose, and pawn my shoon -
Guid ale keeps my heart aboon! -- Robert Burns

Janx

Recipes 

I do a complete drain at the end (unless it starts tasting completely without sweetness). I do a continuous sparge and then let the tun sit with just enough water to barely cover the grain. Then when the kettle is near boil, I drain the mash tun completely or until it is no longer sweet. I do not add more water during this last drain.

I like the results and it seems beneficial to extraction, but I have no solid evidence as to why that would be.

__________________
Oh don't give me none more of that Old Janx Spirit
No, don't you give me none more of that Old Janx Spirit
For my head will fly, my tongue will lie, my eyes will fry and I may die
Won't you pour me one more of that sinful Old Janx Spirit

hawktrap74

Recipes 

all this talk is making me crazy i just have to do it. i mean we all have different equipment so we all have different styles right. i have read and read so many ways of doing it with different equipment and gadgets. i just have to do it.

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If you have to buy the watered down version then why drink in the first place.