« on: November 21, 2009, 12:02:36 PM »
Yes, the logic makes sense, but there are a few caveat...first, although most people these days are using larger liquor/grist ratios than they used to, there's a limit to how high you want to go. Second, keep in mind that by sparging less you may be limiting your efficiency. Finally, even it you accept that less sparging produces a "higher quality wort", it certainly doesn't mean that some sparging will produce a low quality wort. I find batch sparging is a perfect tradeoff between all the factors.
I think I get what you're saying , by sparging less one would leave more sugars behind?
Leading to a lower efficiency?
How would the wort differ between a batch mashed at 2 quarts per lb. versus 1 quart per lb?