Grimsawyer
Well-Known Member
I am going AG as soon as I can afford and find some high temp food grade tubing and parts for an immersion wort chiller. One thing I want to avoid is pulling tannins off of the grain when I sparge. I will be batch sparging until I can get my hands on another keg so I'm sure that I won't have to worry too much about it. But... To be on the safe side I would like to buy some extra insurance against exactly that and I think it's in the form of a PH 5.2 buffering compound. I have heard that when fly sparging you can go a bit higher in temp for higher efficiency and it the tannins will not be extracted. What I would like to know is how much higher a temp could you go, if it's going to effect the performance of the yeast or screw with how much hop flavor or bittering might happen and will it change the flavor of the beer? oh yeah, and where do I get it if it's effect is a positive one? I am hoping that someone here has used it and could chime in. Thank you for your time.