I've been brewing for a few years now. I've always batch sparged in the past and recently switched over to fly sparging as i finished building my vertical brew stand. My firt two batches on my new system have come out VERY astringent and more chill hazed than usual.
My crush is good and efficiency is where it should be (75-78%). I brew with RO water with salts added to the mash, sparge with RO, and add the remaining salts to the brew kettle.
I currently don't have a way to verify ph but I think I'm over sparging some way or another. My sparge rate is approximately 1.5 qt/minute with 168 degree water.
Shouldn't my RO fly sparge maintain a low enough ph to not extract tannins and phenols or should I try to dissolve the remaining salts to my sparge water to lower ph?