Different strokes, I guess.
About 10 years ago, at which time I already had more than 30 years of brewing under my belt , at the suggestion of a well respected professional brewmaster I changed my procedure by adding the crystal and other roasted malts at sparge,
The improvement to all of my regular brews was immediately apparent. I haven’t looked back since then…for me, adding them at sparge is definitely the way to go.
As with many procedural suggestions, I suggest that the OP should try it both ways and see what works best in his own situation. It’s the only way to determine what is really “best”.[/quote]
I’m a non expert who’s batch sparging so I really have no idea (And is it different strokes if I lean towards doing it that way?) In my case the newly added crushed specialty grains are only in the MT for a 5min stir w/ sparge water, a 3 min vorlauf, and then drained. I’m not overly worried about it but I like what you are laying down. :lol:
Never attempted it back when I was fly sparging.