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Old 04-27-2009, 07:05 AM   #1
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Default Another Batch Sparge Q..

About 5 or 6 brews ago, i decided to start sparging with 185* water, I was searching for better efficiency(which I got). I double batch sparge with equal amounts, but I heat my second sparge to 185* as well. I'm beginning to wonder if I'm getting tannin extraction. My last few batches have all had a less than desirable off taste to them, that I can't quite explain.

I never check the temp of my grainbed during sparging, but I will from now on. From everything I've read so far, If I mash at 155* and add my 1st batch sparge of 1.75 gallons at 185* that should get me to about 165-168*. I drain that off and add my 2nd batch sparge of 1.75 gallons at 185*, will that put me at 175-178* or even higher? Is that hot enough for tannin extraction?

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Old 04-27-2009, 07:42 AM   #2
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Yes..

The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer.

How to Brew - By John Palmer - Getting the Wort Out (Lautering)

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Old 04-27-2009, 09:49 AM   #3
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http://www.homebrewtalk.com/f36/bobbym-flyguy-you-vs-palmer-sparge-water-temp-104562/
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Old 04-27-2009, 10:29 AM   #4
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You're stirring REALLY good after you add your sparge water, right?

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Old 04-27-2009, 12:43 PM   #5
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185F is an approximation. I'd rely on some software to be a little more precise. If you mash at 155F, it's more likely that 180F is a better sparge target. At the very least, it gives you a little more piece of mind.

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Old 04-27-2009, 03:43 PM   #6
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Originally Posted by Lil' Sparky View Post
You're stirring REALLY good after you add your sparge water, right?
yeah, I stir the hell out of it.

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Yes..

The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer.

How to Brew - By John Palmer - Getting the Wort Out (Lautering)
Today 12:05 AM
This is how I used to do it, but he seems to contradict himself in that section of the book. Janzik's thread touches on that, Thanks for the link BTW

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185F is an approximation. I'd rely on some software to be a little more precise. If you mash at 155F, it's more likely that 180F is a better sparge target. At the very least, it gives you a little more piece of mind.
I suppose I should look into beersmith or some program, or at least learn the math. I think from now on I will do my first sparge with 180* water and then my second sparge with 170* and pay close attention to the temp of the grainbed.

Hopefully these off flavors in my last couple of batches will go away in time, and this change in my process will get my future brews where they need to be.

As always thanks for the help, I see great brews in my future.
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Old 04-27-2009, 04:14 PM   #7
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If you do overshoot your temp just add ice to adjust it. That's a lot easier than raising the temp., in a cooler anyway. Works for me....

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Old 04-27-2009, 05:24 PM   #8
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Quote:
Originally Posted by Mustangj View Post
Yes..

The water should be no more than 170°F, as husk tannins become more soluble above this temperature, depending on wort pH. This could lead to astringency in the beer.

How to Brew - By John Palmer - Getting the Wort Out (Lautering)
It's the grain temp, not the water temp, that matters. And pH is far more crucial to avoiding tannins than temp. The OP didn't even say he knew he had excessive tannins....just a less than desirable off taste. That could be a lot of things.
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Old 04-27-2009, 06:57 PM   #9
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Quote:
Originally Posted by Denny View Post
It's the grain temp, not the water temp, that matters. And pH is far more crucial to avoiding tannins than temp. The OP didn't even say he knew he had excessive tannins....just a less than desirable off taste. That could be a lot of things.
yeah, this is one of many things that could be wrong in my process. I have made a lot of changes over the last couple months, mostly new equipment. I just know that my last couple of brews have really sucked. But according to my brewing records, the sucky brews seem to coincide with switching to hotter sparge temps.

I will also add taking a pH reading of both sparges to my routine. All I have is strips, but it will get me in the ballpark.
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Old 04-27-2009, 08:02 PM   #10
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But "suck" in what way? You've got to be able to define the problem in order to solve it.

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