[ccarlson]

I always do a mash out and I never have a stuck sparge. Whether it really helps or not doesn't really matter to me, because I'm not playing with success.

[cheba420]

Another question would be why mash out?? Unless you are trying to create exactly the same beer every single time, seems like an unnecessary step. I'll get that wort up to 170 in no time in the kettle!

[newrocset]

I read that the increase in temp for the mash out is to lower the viscosity of your liquid so you get a better flow during sparge....and this makes sense as it would give a better rinse to your grains.

[ccarlson]

I read that the increase in temp for the mash out is to lower the viscosity of your liquid so you get a better flow during sparge....and this makes sense as it would give a better rinse to your grains.

That's always been my experience. I haven't had a stuck sparge in years.

[denny]

I read that the increase in temp for the mash out is to lower the viscosity of your liquid so you get a better flow during sparge....and this makes sense as it would give a better rinse to your grains.

It may make sense, but it's been proven to not actually make that difference.