Draining the mash tun before fly sparging?

[gobuchul]

When doing my last couple of brews I decided to change my sparging technique.

I have drained all of the wort from the mash before beginning to sparge.

There has been no issues with stuck mashes but I was wondering if I might be causing other problems?

I haven't tried the beer yet so I don't what it tastes like.

Any opinions?

[Rubbery]

That should not cause problems... unless you are sparging out with very hot water that may scorch the grain bed.

I batch sparge with water at 85C to raise the grain bed to 75C (or a little under). I like the mash fairly wet when adding such hot water to avoid hot spots.