Tasting in Lautering

[TheCrowsNest]

I'd mark myself an intermediate all-grain brewer, definitely still have a lot to learn but I have a good idea of what I'm doing (most of the time).

I've heard that some brewers will taste their beer while sparging and that will give them an indication of when to stop - along with a hydrometer reading. What are these guys looking for in the taste of their wort?

 

[mc5892]

I am unsure, but I think I read John Palmer said to stop at 1.008. I have never tasted to figure out when to stop. Then seems bery difficult unless someone has made a beer a lot of times.