Not a bad idea. In fact, that is (or should be) part of all all-grain brewing processes. It's called the vorlauf and it's intent is to remove grain/husk material from the wort before sparging into the boil kettle, usually by recirculating the wort through the mash for a few minutes. This prevents tannins, amongst other benefits.
1. Bourbon Barrel Imperial Oatmeal Stout 2. Oktoberfest 3. IPA 4. Bohemian Pilsner 5.[Nitrogen] Dry Stout
1. Ger Pils 2. Ger Pils 3. Lambic 4. Lambic 5. none 6. none
1. Brett Ale 2. Ger Pils 3. Ger Pils 4. none
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Breakfast Stout x2, Belgian Dubbel, Chocolate Milk Stout, Oktoberfest (lagering), Pale Ale x2