Sparging is a key process used in all-grain brewing. After the mashing process is complete, hot water is added over the grain bed to extract as much fermentable sugar as possible into the wort.
There are various sparging methods, but the most common processes are fly sparging and batch sparging.
Fly sparging (the process we use in our Spike Trio System) involves slowly adding water on top of the grain bed, keeping a constant level as wort exits the mash tun into the boil kettle.
Batch sparging involves adding larger volumes of water to your mash at one time and allowing that to drain into the boil kettle before adding another “batch” of water on top of your mash bed.