My first AG a few months back came out very astringent which I believe was due to too many tannins. I have since adjusted a few techniques which I think has reduced the tannins (larger gap on my mill, one rinse instead of two during sparge, and minimal stirring during sparge).
However, I have been wondering about that last adjustment. Does aggressive stirring during the sparge release tannins? And if not, does it dissolve the sugars that are supposedly already in solution during the mash? I would think just adding the sparge water and giving it a few minutes for the dissolved sugars to distribute coupled with a slow drain would be enough.
However, I have been wondering about that last adjustment. Does aggressive stirring during the sparge release tannins? And if not, does it dissolve the sugars that are supposedly already in solution during the mash? I would think just adding the sparge water and giving it a few minutes for the dissolved sugars to distribute coupled with a slow drain would be enough.