sparging is only done in all grain brewing. first you mash to extract sugar from the grain, then you rinse the grain with hot water to get as much sugar out as possible.
i had terrible results with batch sparging. i was getting less than 50% efficiency. you should get 70% to 80% efficiency if you are doing it correctly.
so, i built a 3 tier rack so that i could fly sparge. the sparge water pot on the top, the mash tun in the middle, and the boil pot is on the bottom. now i get 75% efficiency.
fly sparging means that you start running the sparge water into the mash tun while the mash water is running out of the tun.
Tap: Centennial IPA (SMASH)
Tap: Dogfish Head Ginger Saison
Bottle: Stone 11th Anniversary Black IPA clone
Secondary: Flemish Brown Sour Ale