I know there is going to be some debate on this topic, but I'm very curious on the effects of temperture of sparge water on efficiency results. I understand the initial mash and going high with temperature generally makes a less attenuable beer and going lower makes a more attenuable beer, but what effect does the sparge water temp have on that. Oh, before we go any further I use a ghetto fly sparge technique. Generally I pour my sparge water through a strainer to difuse the water somewhat and not disturb the grain bed. I keep putting water in until I have enough to reach my boil volume.
I also have a piggy back question. Whats to keep someone from just dumping most of the sparge water in initially instead of trying to maintain a 1-2 inches of water ontop of the grain bed.
The more I brew the more this hobby consumes my life.