In a single step infusion mash what is the value of mashing out at a higher temp before sparging? How do you know if you need to do this?
I know this doesn't chime in on the cold sparging, but I thought I'd add something from a fly sparger. For a while I added hot water to bring up the mash to 165F before I started sparging. I stopped doing that, and now just sparge with water at 165-170. I did not notice any change in efficiency or fermentabilty by removing the mash out step.