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**RM-MN** · 04-29-2012, 09:34 PM

It takes two conditions occuring simultaneously to extract tannins. You have to have water over 170 and the pH of the grainbed must be over 6. Since most of the time your grainbed will be more acidic than that the temperature of the water wouldn't matter. As you sparge, the pH would begin to rise and if you sparge a second or maybe a third time your pH would get high enough to extract tannins, but only if you use very hot water.

ChillWill · 04-29-2012, 09:41 PM

I think generally if you have less than 2% sugar, that's round the point where the pH goes too high and extraction of bad stuff happens.

Shouldn't be a problem for batch spargers, just over fly sparging.

Nateo · 04-29-2012, 10:14 PM

Any time you have husk material in contact with hot liquid, you're extracting tannins. In low amounts these are nice, in large amounts they're astringent. Pedantic, I know, but some people have an irrational of hatred of tannins, when they can actually be quite nice.

**ISLAGI** · 04-29-2012, 10:23 PM

In addition to getting a better crush - maybe ask the LHBS to run it through the mill a second time - one thing I haven't seen mentioned is to stir every 15 minutes or so during the mash. This should help all of the grain have a constant temp throughout the mash.

Also, have you checked your thermometer with boiling and iced distilled water?

Enjoy!

**Stauffbier** · 04-29-2012, 10:36 PM

Quote:

Originally Posted by Nateo

I'll sometimes sparge with 150* water if I'm getting impatient for it to heat up. In my experience I don't think it makes a noticeable difference. YMMV and so on.
.

I knew someone would say this, and it's absolutely true. I do think it would be worth trying a higher sparge temp in the OP's case just so he can see what sort of result he gets since all set-ups are different. I've even heard of people using room temp water to sparge before. The most important thing obviously is getting proper conversion during the mash.

Nateo · 04-29-2012, 10:48 PM

Quote:

Originally Posted by Stauffbier

I knew someone would say this, and it's absolutely true. I do think it would be worth trying a higher sparge temp in the OP's case just so he can see what sort of result he gets since all set-ups are different. I've even heard of people using room temp water to sparge before. The most important thing obviously is getting proper conversion during the mash.

Now that you mention it, I did use room-temp water for a portion of my sparge water on my last brew (missed my gravity/volume, had an "oh ****" moment, and used room temp water.) I still hit my numbers at the end of the day.

SouthBay · 04-29-2012, 11:02 PM

Quote:

Originally Posted by ISLAGI

one thing I haven't seen mentioned is to stir every 15 minutes or so during the mash. This should help all of the grain have a constant temp throughout the mash.

Also, have you checked your thermometer with boiling and iced distilled water?

Enjoy!

+1

Stirring in particular helped my efficiency jump up quite a bit. I notice a point in efficiency for every time I stir. More than every 15 minutes, though, temps start to fall off. once every 15 minutes seems to be optimal.

**NWAleDad** · 04-30-2012, 02:34 AM

Quote:

Originally Posted by SouthBay

+1

Stirring in particular helped my efficiency jump up quite a bit. I notice a point in efficiency for every time I stir. More than every 15 minutes, though, temps start to fall off. once every 15 minutes seems to be optimal.

Have not thought about that, i will add this to the list to try next time. Lots a great suggestions, thanks everyone!

**NWAleDad** · 06-15-2012, 05:18 PM

wanted to post an update and thank you to this thread. I mashed with a 2:1 ratio and stirred every 15 minutes and hit 71.9% eff! thanks for all the help guys! I actually overshot my OG by a few points.

**NWAleDad** · 06-20-2012, 12:32 AM

Okay few more issues in this latest batch. I over shot my OG by 3 points. and i took a reading after 10 days in primary and the reading is 1.004. The Estimated was 1.011. This has been consistant across all of my batches. what cause my brew to ferment out to almost 0 each time?