BrewBum, you are partially right. Yes, I do batch sparge. I also watch my ph, normally 5.2-5.3. This, along with my fine crush, normally gives me an efficiency just under 80%. One of the advantages of batch sparging is that you don't have to continuously monitor your ph, because it only changes once or twice, not continuously. I definitely agree with you in that I would give up brewing beer if the mash and sparge took me four hours. From start to cleanup only takes me 5 - 5.5 hours.
Bugeater Brewing Company
P.S. to Brewbum, nice to meet you a few weeks back. You suprised me though. In person, you appeared to be a nice respectable insurance agent or something, not the type of wierdo that hangs out on TBN!