For fly sparging a mash out is a good idea. For batch sparging, sparging with 180-190f water will do the same thing, but fly sparging takes much longer and the mash out denatures the enzymes and locks in your fermentability profile. If the enzymes aren't halted by the mash out you could wind up with a drier beer than intended.
Secondary: Skeeter Pee
On Tap: Pineapple Heffeweizen, Fretzy's clone (english pale ale)
Bottled: APA, Milk Stout(bronze and gold medals), Spiced Punkin Ale, White House Honey Porter (ag), Mango Wine, Gerwurztraminer
"If wrong feels so good I don't wanna be right."