[klickitat jim]

I do. I use Kai's chart of gravity per qt/lb. I dont doubt that cold water works, but I'll stick with 170-190 since it also works and it has to get heated eventually.

Back to sugars in liquid not grain. What I mean to say is that the sugar is in the grain bed... its in the grain bed, right? And what you are saying is that in the wet grain bed, its in the wet, not the grain.

[dmtaylor]

Scientifically, when at time zero two miscible liquids are combined with different concentrations of a solute, over time the solute will travel from an area of higher concentration to that of lower concentration until equilibrium is achieved.

In other words, the sugar is everywhere.  Inside, outside, USA.

[braufessor]

I do a fast fly sparge/batch sparge with 165 degree sparge water.  I heat my mash up to about 160 or so by recirculating (manually with a small pot) my mash wort ...... direct fired mash tun.    I would say I recirculate for about 5 minutes to clear and heat the mash to 160ish.  I then sparge (via "sparge ring") and stir the top 1/2 of the grain bed and collect about 8 gallons of wort in about 10 minutes..... maybe 15 minutes tops.  The sparge never gets over 165 or so.  The grain bed never gets over 165.  I routinely get about 83-87% efficiency.  I start heating my boil kettle as soon as the bottom is covered with wort.  I would say from the time my 60 minute mash is done, until I have collected 8 gallons of wort is about 15 minutes, tops.