Originally Posted by Mark_
The pump connects to a wort chiller, in this case a warmer, inside of an HLT that exits out of the HLT and back into the MLT at the top with a sort of "spray head" that diffuses the hot wort back into the mash. Would this be considered a fly sparge? (I am still learning the lingo obviously.)
What you are describing is a Heat Exchanger Recirulated Mash System (HERMS). I have not used one, but I understand that they work pretty well.
My only comment would be with respect to Sparging. Sparging is the process of rinsing the converted sugars from the grain and collecting them in your boil kettle to make your wort.
There are two basic type of sparging -- Batch Sparging and Fly Sparging (also known as Continuous Sparging). After you have achieved conversion of the starch to sugar, you sparge to rinse the sugar away from the grain and collect it in the boil kettle. In batch sparging, you drain the mash tun into the boil kettle (after the vourlaf) and then add hot water back to the mash tun to disolve more sugar into solution. You then vourlaf again, and after the wort is clear, drain the wort into your boil kettle.
Fly Sparging is a process of slowing draining hot water from the Hot Liquor Tank and draining it into the Mash Lauter Tun and sprinkling it over the grain bed using your Sparge Arm. You should maintain about an inche of liquid above the grain bed. At the same time that you are adding hot water to the MTL, you want to drain the MLT into the boild kettle. Ideally the volume of water going into the HLT would equal the volume of water exiting the HLT -- thus keeping the water level above the grain bed at a constant level.
Fly Sparging should last about an hour (give or take) and you should stop sparging when you reach your pre-boil volume or the Gravity drops to a certain level (I can't remember the exact number because I alway batch sparge) WHICHEVER comes first. You don't want to sparge below a certain specific gravity because you start to extract tannins from the grain which will cause your beer to astringent.
I hope this might help with some of the terminology. And welcome to the Wonderful World of All Grain Brewing.