Originally Posted by Spintab
A couple things I often do that may be tough to do if you batch sparge. Not a huge deal but something to consider maybe.
Decoction mash out. I almost always snag some mash and bring it to a boil then put it back in the tun to mash out. I like doing decoctions, what can I say.
Late dark grain additions. Within the past few batches I've started adding my dark/roasted grains to the top of my mash just before I start my fly sparge and only lightly stirring them into the top few inches of the mash. I've found this helps smooth out that bitter/astringent flavor you can get with dark grains. It also helps to keep the ph up throughout the sparging process.
Boiling some of the first runnings (no grain) and dumping that back into the mash tun to get to mashout is very simple. It probaby has very little taste impact but I like to do it on high gravity brews or mashes that end cool. Boiling grain in that step ends up being more work to stir and more time to heat slower.