The bag, when lifted up and out of the MT, creates more surface area for the wort to be squeezed out of the grain. To verify measure the sparge wort to see how much more sugar you get. Your efficiency will increase just like it does for a traditional MLT. To batch sparge with your bag or basket simply reserve some sparge water from your total volume (which anyone who sparges does), and after you slowly lift the basket or bag from your main wort, allow it to drip dry, dunk it into the reserved sparge water, let it rest, slowly remove the basket or bag, allow it to drip dry, and add the sparge wort to your main wort. Sparging increases efficiency because it removes additional sugars from the grain bed. If you no sparge you’re going to get lower efficiency regardless of mash method. We no sparge, batch sparge, or fly sparge. ![]() In a MLT we don’t squeeze (or push down upon) the grain bed once we drain it to wring wort from the kernels. If you lift slowly (just like lautering slowly) you’ll probably do better efficiency-wise that if you just pull it out. The only difference in mashing a BIAB and using a MLT without a bag is that instead of draining the wort from the grain you’re lifting the grain from the wort. ![]() The grain and water do not know what container they’re in. ![]() I don’t see how grain absorption would change simply because of the meathod used to mash.
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