heated my sparge water to 200F, 20 degrees higher than i wanted. Batched sparged for 15 mins, is this going to have a negative affect on my brew. Ik, i should pay closer attention, i'm a dumb@$$, yada yada...
I've probably gotten my sparge water up to 190 or 195 before, and being lazy never waited for it to cool back down. I've never noticed any effects of having this hotter sparge water. Never had any issues with tanins, low gravity, or any other problems that I could perceive. While having your mash water way too high would create several problems, the sparge water may halt any further conversion you have going on (which should be very minimal after a good mash anyway), so really you shouldn't have any serious negative impact on your beer.
It takes mash temperatures over 170 and pH over 6 to extract tannins. Most mashes should be 5.2 to 5.5 pH so you shouldn't have anything to worry about.
You don't calculate pH, just check your LHBS or online for pH testing strips. They're pretty cheap to get
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