You'll find you need a spoon to scrape the filter bag in the colander from time to time as it will definitely get stuck from protein scum and husks, but that's fine. This strains all the chunks of crap that made their way through the grain bags during mash and sparge, so that you'll have less husks & crap when you boil the wort. Then pour all of your mash and all of your dunk-sparge volume through the bag filter and colander into the second bucket. With a spare clean grain bag, fold bag over the top of the colander over a second bucket to form a filter. You still need the colander for the next step. Instant batch sparge in less than 5 minutes, thus improving efficiency greatly. Then dunk your bag into the hot sparge water for a couple minutes, stir well, then remove, press the bag a little bit, then remove bag from colander and set bag aside. Even if you have to boil water in 3 or 4 pots on your kitchen stove to get enough sparge water to almost a boil, do that and then at 190-195 F, dump it all into one bucket at dunk-sparge time. If you have a second kettle or hot liquor tank that's big enough, you can do a dunk sparge into ~190 F water, which combined with your 150-ish mash temperature will mash out about 170 F. This sounds complicated but it's really not after you grasp the concepts: So, today I do things just slightly different to help the brew day go a little faster. Unfortunately it takes a long friggin time to pour all the sparge water through the grain bed. Much like you, I've placed the bag into a large colander over a bucket and sparged through it, like old 1970s Papazian style. I've been brewing in a bag since before it was even a thing.
I am wondering if a finer mesh on the bag (it is a muslim bag from the homebrew store marketed for brew in a bag) would help, or if there is some other way to ensure I end up with a clean beer or if a should just stop being a cheap bastard and get a mash tun.
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It has occurred to me that I am essentially doing the same things I would do with a traditional batch sparge, just without a cooler, or transferring all of the water out of my kettle, so I am thinking about building myself a mash tun, but at my heart I am cheap, and $30-50 for a cooler, plus a valve, plus a manifold of some type adds up (not even considering the pre-made versions that go for $150+ at the homebrew sites). My main problem with the brew in a bag is that I seem to end up with a noticeable amount of grain husks and other particles in the wort, and therefore in the finished beer and its hard to mash at a given temperature since my kettle-wrapped-in-blankets heat loss is somewhat unpredictable. I'm fairly happy with this technique, on my last beer I think I got closer to 70% efficiency, and my volume was dead on heading into the fermentor. This also allows me to get on with the boil and add the last of the wort to the boil later. So I developed my own sparge procedure, I throw a colander in my bottling bucket, toss the grain bag in and dump water on top while I drain out the spigot. The first time or two I got lousy efficiency (less than 60%), and low volume - I think there was a lot of water left to be drained from the grains, but I got tired an bored holding the grain bag up, and didn't want to scald my hands trying to squeeze liquid out. So I have done brew in a bag a few times, with some success, and some issues.
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