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. Cali Common 3. IPA 4. Boh Pils 5.[Nitrogen] Dry Stout
1. Breakfast Stout 2. Breakfast Stout 3. Sweet Stout 4. Sweet Stout 5. Oktoberfest 6. Oktoberfest
1. Brett Ale 2. none 3. none 4. none
About 36 gallons of beer & 4.2 gallons of mead
Kegged & conditioning:
Imperial Bourbon Barrel Oatmeal Stout, Belgian Dubbel, Cali Common, IPA, Bohemian Pils (lagering)