Been reading about batch vs fly sparging. Most of what I've read about batch sparging suggest that after the mash, you drain out the sweet liquid, add more water, and drain again until you achieve your desired pre-boil volume. I've been doing it a little different as I don't empty my mash tun and then refill. Instead I let liquid flow out the tun into my boil kettle while continuously adding water. I try to match the rates of flow. Anyone else do this? It seems to work well.