DirtyDachshunds
Active Member
So I recently switched to all-grain, and my finished beers taste a bit off. I've been batch sparging and am wondering if I am doing it correctly.
I always hit my sparge temperature within 1-2 degrees. And my question is when you batch sparge, are you supposed to sparge with 170 degree water? Or are you trying to raise the overall temperature to 170? I've been assuming the latter and I have to add almost 200 degree water to sparge with to get my mash tun up to 170. I am wondering if I am doing this wrong and am extracting tannins which can be my problem with the off flavors.
And if I try fly sparing, I'm supposed to sparge with 170 degree water as well. And that won't bring up the entire mash up to 170. What am I missing?
Also, what kind of taste to tannins give to the beer? My beers seem somewhat sweeter (although the fg is ok) and has a undesirable bitterness (not hop bitterness).
Any help/suggestions is appreciated!
I always hit my sparge temperature within 1-2 degrees. And my question is when you batch sparge, are you supposed to sparge with 170 degree water? Or are you trying to raise the overall temperature to 170? I've been assuming the latter and I have to add almost 200 degree water to sparge with to get my mash tun up to 170. I am wondering if I am doing this wrong and am extracting tannins which can be my problem with the off flavors.
And if I try fly sparing, I'm supposed to sparge with 170 degree water as well. And that won't bring up the entire mash up to 170. What am I missing?
Also, what kind of taste to tannins give to the beer? My beers seem somewhat sweeter (although the fg is ok) and has a undesirable bitterness (not hop bitterness).
Any help/suggestions is appreciated!