Originally Posted by audger
the reason to keep the pH below ~6 during the sparge is to avoid extracting tannins and phenols from the grain. once it happens, theres no reversing it.
thats not to say that adding lactic acid wont improve the taste of your beer. but just adding lactic acid now will not make up for (or remove) previously extracted tannins and phenols durring the brew process.
OK Thanks, like I said it's not horrible ( I used acid malt in the mash ) but I believe it could be better. Maybe I'll skip it this time & start paying more attention to my sparge water.