What is the difference between atch and fly/spinny sparging?
In basic terms ‘Batch’ sparging involves running off the mash liquor from the tun then topping the tun up again with heated sparge liquor stirring and running off again (after recirculating the initial turbid wort) another second addition is usually added and the process repeated until the runnings hit the lowest Specific Gravity (SG) that you are happy with — ‘Fly’ or ‘Spinny’ Sparging involves keeping a constant flow of sparge liquor passing through the grains to rinse out the sugars, commonly a ‘spinny sparger’ is used to spray the sparge liquor over the grain bed. Normally a 1″ layer of water is maintained over the grain bed for the duration of the sparge with the out flow rate matching the rate that sparge liquor is being added, sparging stops when the runnings drop to the lowest SG that you are happy with.
