If you look at the bru'n'water spreadsheet, you'll see that some salts shouldn't be added to the sparge, but some can. It'll also tell you how much lactic acid you need to get the sparge pH below 6, where it needs to be to avoid extracting tannins.
I was going to suggest yeast as well. I think many homebrews are sampled while still a bit 'green' and probably have more yeast than drinkers are used to. I've begun using gelatin to strip out the yeast in my bears. Just last week I shared a recent IPA with a friend and his first comment was, "This doesn't have that homebrew taste."
How do you use gelatin to remove the yeast from your bears ? I didn't know bears were prone to yeast problems. Was the exotic animal license expensive?
Do the bears like yeast?
Okay, I'll stop...
Aging from last year: Hard Cider, Triple Chocolate Stout, American Amber II
First fermenter: American Mild
Second fermenter: Empty
Long term aging: Strong Scottish Ale, American Stout
3 new hard ciders, first is a Apple Raspberry, second will be a Apple Grape, and third Apple Cranberry. These will all become Jacked Ciders