In the past I've used the stove to mash and transfered the wort into a bucket lauter tun to sparge (one inside the other)... so I would bring the sparging water up to 170 on the stove and add it to the buckets to sparge.
I just built a cooler-system to mash the grains and used it for the first time today. I mashed 15-lbs of grain at 150F for 1-hour then added water to sparge. The problem is I used 5-gal of water to sparge (as the recipe called for to yield the correct amount of wort to boil) except that I used 210F water to raise the temperature from 150F to 170F.
Is this going to add tannins or any off flavors?
This is only my 12th brew, so bare with me on my terminology / technique.
Thanks.
I just built a cooler-system to mash the grains and used it for the first time today. I mashed 15-lbs of grain at 150F for 1-hour then added water to sparge. The problem is I used 5-gal of water to sparge (as the recipe called for to yield the correct amount of wort to boil) except that I used 210F water to raise the temperature from 150F to 170F.
Is this going to add tannins or any off flavors?
This is only my 12th brew, so bare with me on my terminology / technique.
Thanks.