i have switched to a process of hitting a certain mash-in volume of water, leaving it. then doing a mash out water to hit high 160s if not 170F, letting that sit for 10 mins and draining it all into kettle. i find it is just less hassle than my previous mashout - empty then sparge the drained grain and im actually getting a more consistent efficiency.
i dont really care about high efficiency too much anymore just that i am always hitting a consistent efficiency, which i am with this process. if you wanted to do single total desired volume infusion and drain you should try it. time saved is so worth it.
if i do an overnight mash which ive tried a few times now, i can get down to something like 2.5 hours of active brewing time to make 20 litres of beer. this is going to be my go-to for producing basic, simple beers like a pils or pale ale from now on i think. i tried to explain this on another internet forum and instantly got a ton of low level experienced "experts" saying that i was full of it. there was such a negative backlash i didnt even want to give the details on the process.
Topic: Sparging (Read 1061 times)
