From what you're saying, you'd need to raise mash temp a little when fly sparging with a cooler. What you're saying makes sense, but it's not batch vs fly sparging. You're really comparing RIMS vs infusion mash. Right?I attribute it to temp loss in a cooler, the amount of time lautered wort stays at mash temp, the inability to do a thorough mashout. This is all compared to my rims system and beersmith (and I already know how you feel about brewing calculator estimations). But by upping about 2deg when batch sparging I hit my numbers the same both ways.+1 for just upping the mash temp. I find when batch sparging you need to go higher with the mash temp than you would think. What kind of fg are you getting?
That's a very interesting observation. What do you attribute that to? I certainly don't mash any higher because of batch sparging. AAMOF, my mash temps have been trending downwards. What is it about batch sparging that makes a higher mash temp necessary?