As I sit here watching my mash mash a thought about the times come to mind.
Most agree that a low temp long time results in a good yield of fermentable sugars. Conversely a higher temp and shorter time results in a sweeter less fermentable wort.
So wouldn't the sparging time and sparge water temp influence the fermentables?
I'm trying to achieve a sweet wort and the recipe is calling for 159F at 45mins.
So if I fly sparge for an hour whats the point of achieving 159 for 45 mins, because the temp is going to drop in that time?