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I'm with Wynnum. After raising the bag and letting it drain a bit I do a dunk sparge with around 7L of hot water in a stockpot. I let it sit for 5 min, with a bit of a stir then raise the bag from that. In the meantime the urn is going from mash temp up to boiling and as it comes to the boil, the sparge water is ready to be added. As someone else said, if the pot is big enough I wouldn't bother but I have a 30L urn which isn't enough to start with all the water I need so I think if you are going to add a little water through the process, may as well be with a batch sparge.wynnum1 said:When bag drains do the dunk sparg in another pot water temperature does not have to be high to get more sugars without astringency .