SouthernBrew
Member
When sparging I have always read not to go above 170 degrees to prevent pulling unwanted flavors from husk material into the wort. I have always sparged at 170 and often noticed a slight astringency taste to beers I make especially with the lighter ones. I always monitor PH so that should not be the cause in this off flavor.
About 2-3months ago something dawned on me. What if I needed to correct for altitude? I am 1,000' above sea level and with correction I assumed that I should drop my temp 2 degrees on the sparge to 168 degrees. Since then I have brewed 2 batches of beer that I sparged at 167-168 degrees and they are a couple of the smoothest I have ever tasted.
Can someone confirm or deny my method of thinking?
About 2-3months ago something dawned on me. What if I needed to correct for altitude? I am 1,000' above sea level and with correction I assumed that I should drop my temp 2 degrees on the sparge to 168 degrees. Since then I have brewed 2 batches of beer that I sparged at 167-168 degrees and they are a couple of the smoothest I have ever tasted.
Can someone confirm or deny my method of thinking?