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I would expect efficiency to suffer with no sparge but the aficionados claim 80% or better, so what do I know?

As craft brewers, we have an advantage over professionals in that cost efficiency is optional. I was doing no-sparge batches in my Gott cooler mash tun before I had to abandon the hobby. My thinking was that the first runnings would be of a higher quality, and it would reduce the possibility of leaching out tannins to zero. I would run some of the wort through a few times to set the grain bed, but after that I would just run the wort out into the kettle, top up with water if needed, and start my boil. I got great results with this.

So the no-sparge thing doesn't bother me. I'll have to get my BIL to ship me my kettle and a keg or two, but it looks like I'll be reviving my brew hobby thanks to this new method. I'll post my results!
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