[towroon]

For most purposes batch sparging is vastly easier, but some for some niche styles, as mabrungard said, fly sparging is crucial.

[coolman26]

I initially chose fly because of doing larger batch sizes.  Then I started using my HERMS, so fly fit the process.  I also don't like the O2 introduction.  I underlet, stir once, turn on the pump to recirculate, and drain to the BK. I never open the MT until it is time to clean it out.  On smaller batches I believe I would just no sparge and take a little hit on efficiency.  I'm not sure if one is any better than the other.  Would I build another structure and system like I have starting over, probably not.   

[denny]

For most purposes batch sparging is vastly easier, but some for some niche styles, as mabrungard said, fly sparging is crucial.

Which styles are those?

[towroon]

For most purposes batch sparging is vastly easier, but some for some niche styles, as mabrungard said, fly sparging is crucial.

Which styles are those?

Well, my favorite as of recent is a Belgian style Tripel, and in my testing fly sparging just makes it that extra bit spicier. It's a small difference, but it adds a lot to the overall taste IMO. This may be a placebo effect, I'm not trying to pose myself as an expert.

[denny]

For most purposes batch sparging is vastly easier, but some for some niche styles, as mabrungard said, fly sparging is crucial.

Which styles are those?

Well, my favorite as of recent is a Belgian style Tripel, and in my testing fly sparging just makes it that extra bit spicier. It's a small difference, but it adds a lot to the overall taste IMO. This may be a placebo effect, I'm not trying to pose myself as an expert.

I would have to say it's confirmation bias.  Why would sparge style make it spicier?  I can't think of any reason.

[towroon]

I would have to say it's confirmation bias.  Why would sparge style make it spicier?  I can't think of any reason.

Maybe I'm somehow messing up the batch sparging, or the other factors are at play. I do prefer batch sparging otherwise and I never noticed a difference with most styles.

[denny]

I would have to say it's confirmation bias.  Why would sparge style make it spicier?  I can't think of any reason.

Maybe I'm somehow messing up the batch sparging, or the other factors are at play. I do prefer batch sparging otherwise and I never noticed a difference with most styles.

Which is why I say it might be confirmation bias.  You did something you thought would make a change, so you taste the change, whether you do or not! 

[ynotbrusum]

Or perhaps something else was changed, added, or just went wrong?  Maybe as simple as yeast or fermentation temp....the only way to truly meaningfully compare would be side by side identical ingredient batches tested in blind triangle tests.  But make your beer however you prefer best, and enjoy!

[mabrungard]

Which styles are those?

In my opinion, those styles would be those with strong malt presence like helles, pilsner, bock, etc.

[denny]

Which styles are those?

In my opinion, those styles would be those with strong malt presence like helles, pilsner, bock, etc.

Don't drink or brew helles, so no experience there, but I have brewed the others batch sparge many times and found no problems with them. 

[fredthecat]

Which styles are those?

In my opinion, those styles would be those with strong malt presence like helles, pilsner, bock, etc.

what about the opposite? (though still helles in mind)

entering this thread i tried to remember what i could about fly sparging (i have never done it), but a perfectly done fly sparge vs. an average/high quality batch sparge could have slightly reduced grain tannins in the wort?

[Saccharomyces]

Don't drink or brew helles, so no experience there, but I have brewed the others batch sparge many times and found no problems with them.

While I have always continuous (a.k.a. "fly") sparged, I definitely buy Martin's argument for Helles or any other delicately flavored, malt-forward beer styles like American light lager and cream ale.  Cardboard/paper can be a major problem with these beer styles and that oxidized flavor development occurs in the mash.  With hop-forward styles like West Coast-style IPA, one can cover up a host of brewing and fermentation sins with dry hopping. That being said, I am going to bow out of this discussion because it is a mine field. 

[denny]

Which styles are those?

In my opinion, those styles would be those with strong malt presence like helles, pilsner, bock, etc.

what about the opposite? (though still helles in mind)

entering this thread i tried to remember what i could about fly sparging (i have never done it), but a perfectly done fly sparge vs. an average/high quality batch sparge could have slightly reduced grain tannins in the wort?

I don't believe so.  Why would it?

[denny]

Don't drink or brew helles, so no experience there, but I have brewed the others batch sparge many times and found no problems with them.

While I have always continuous (a.k.a. "fly") sparged, I definitely buy Martin's argument for Helles or any other delicately flavored, malt-forward beer styles like American light lager and cream ale.  Cardboard/paper can be a major problem with these beer styles and that oxidized flavor development occurs in the mash.  With hop-forward styles like West Coast-style IPA, one can cover up a host of brewing and fermentation sins with dry hopping.
That being said, I am going to bow out of this discussion because it is a mine field.

Mark, if that occurred in that mash, why haven't I or other batch spargers encountered it?  I make a lot of pils, tripel,  and other "delicate" styles.

[RC]

I would have to say it's confirmation bias.  Why would sparge style make it spicier?  I can't think of any reason.

Maybe I'm somehow messing up the batch sparging, or the other factors are at play. I do prefer batch sparging otherwise and I never noticed a difference with most styles.

Which is why I say it might be confirmation bias.  You did something you thought would make a change, so you taste the change, whether you do or not! 

Confirmation bias works both ways. You do something that you don't think makes a difference, and so you don't taste a difference.