Well I am using pols herms system, and the return runs back into the mash tun via loc line.Oops. Misread the original Q.
When I fly sparged, my efficiency really suffered if I didn't take at least 45 mins. Thus one of the beauties of batch sparging. You sure you wouldn't rather batch sparge??
I fly sparged this past Saturday on a German Pils and completed it in 24 minutes with 90% brewhouse efficiency (14.5 gallons pre-boil). But I have specific equipment configurations and methods that allow this to work. There is at least one other brewer on this site (Boerderij Kabouter) that does this and we've talked about it before on this board here.
It's just to prevent air (oxygen) from contacting the grain too much. An inch or two should be fine.Does the actual amount of water above the grain really make a difference? If you are slowly adding water the heavy sugars should always sink to the bottom is this not correct?
I am sure people don't seek channeling, but what are ways to avoid it? I am running a stainless false bottom with 10g rubbermaid.I have found the biggest difference in effeciency for me is the Mash out. Getting the temp up to 168. and the crush of course. The time of the sparge is not as important as long as you dont create channeling.
Drain a little slow at first and recirculate the wort to get the grain bed set up before you add any sparge water.I am sure people don't seek channeling, but what are ways to avoid it?
I guess I should be more specific, I am recirculating with HERMS during the mash, then will be sparging via a locline like shown in this thread 3rd pic down.https://www.homebrewtalk.com/f11/new-10-gallon-herms-pics-76773/Drain a little slow at first and recirculate the wort to get the grain bed set up before you add any sparge water.
Don't dump the recirculated wort or sparge water in. Don't add the water at the walls of the mash tun. And keeping the 1" of water over the grain will go a long way to preventing it.
Ideally you want to sprinkle it over the surface. That can be done with a fancy sparge arm, or I have found pouring the water into a colander set on top breaks it up nicely You can, if you keep an inch or so of water above the grain, sort of ladle it by submerging whatever you are scooping sparge water water with into the water and allowing it to flow out gently.
I've thought about this too - like an exchange column.So really, you could put all the sparge water in slowly before starting the drain. I'm just sayin'...