So pretty basic question here. Reading through Mosers "mastering homebrew" and in the discussion on sparging techniques, He talks about tannin extraction with extended sparging or multiple batch sparges. While I haven't found tannin extraction to be an issue with my brewing, I'm also always on the lookout for process efficiency improvements. My cooler-tun is 56 qts so I have plenty of available room for water and I was thinking why not add all of my sparge water to the mash at mashout, vorlauf once, and drain into kettle. What say YE good people?