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Old 10-31-2013, 06:39 PM   #1
jstclair05
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Oct 2012
Posts: 7


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

 
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Old 10-31-2013, 08:09 PM   #2
Wynne-R
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Aug 2009
Texas
Posts: 976
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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-ch...er-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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