Is this just called a split batch because you're using half the water at dough out and half again to sparge? Or do you do a dough out, 1/2 sparge, and 1/2 sparge. I've read and watched videos but just read a link that has confused me by saying "Efficiency probably will not suffer due to the new method of split batch sparging". Damn, somebody had to mess up my mind with information.
Drinking: Ed Worts Apfelwein, Store bought Bass, Salvator. Can't brew in Winter and I needed bottles.
Primary: Bass Clone Austin Home Brew Supply
Went down in a blaze of glory due to mold infection.
ON DECK: Moosebutt Faux Lager