Originally Posted by Yooper
"Bitter tea bag taste" is probably astringency (tannins).
It is probably related to pH, most likely in the sparge.
Could you maybe explain a little more for me as I'm still learning. I'm not sure exactly what my water pH is, but I remember I tested it once since I use an aluminum pot and from what I gathered it was in the "safe zone", for lack of a better term. I just use SF tap water, if anyone has the info on the water here. I'll post the numbers I got once I get back home.
How hot is too hot when sparging? I just use warm tap water