Fly Sparge Question

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jstclair05

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I've been reading that fly sparking has the possibility of extracting tannins from the mash due to a rise in pH. Has anyone noticed this? If so, have you tried modifying your Sparge water to lower the pH (maybe with citric acid?) what were your results? I think I may try it this weekend and I'll let you know the results

Thanks
 
Continuous sparging with alkaline water is liable to use up the buffer in the mash and extract tannins. It’s less of a problem with batch sparging.

http://www.brewersfriend.com/mash-chemistry-and-brewing-water-calculator/
If you have a water report this calculator will figure out the acid for you.
If not you could sparge with RO water. If the astringency disappears you’ll know.
 

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