I prefer fly sparging b/c I prefer less effort over the shorter brew day. Often I eat lunch during the sparge. I do batch sparge for parti gyle and when I brew outdoors away from my 3-tier stand.
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Much solid material remained suspended in the wort. OG was 1.050 vs. expected 1.070. Should I have continued boiling until the hot break came?
If you are making 5 gallons of beer then you are a low. The range for cherries is 1-2 lbs/gal and it would be better to be close to the high end.
I haven't used canned cherries, but I suspect the only difference between water/juice and heavy syrup is just sugar.
You really think that's low for a beer this small and light? I was concerned with it being too much. I brew a tart cherry stout... the first time I used 10 lbs for 5 gallons and it took about a year to mellow out so that it tasted like a beer and not a pie. I used 7.5 this year and it was much better.
I still keg some of my beers, but it's so easy to just grab a mug and start pouring...and then refilling.
IIRC faster is good until you have 100F or so, at which time you should slow it down for a chance for more heat exchange.