SkaBoneBenny
Well-Known Member
I've read in so many places the dangers of over sparging/incorrectly sparging your grains when partial mashing. The main fewar seesm to lie with washing tanins into your brewpot. This January I brewed with a much older gentleman, a friend of a friend's father, and a very experienced brewer and partial masher. He turned me onto the idea of using a restraunt grade double meshed strainer to put my grains in over the brew pot once they are done mashing in my portable cooler and gently sparging the sugars into my brewpot. At first I was a little wary, but the quality of his beer can't be argued with.
Anyways, when I was brewing ym Chocolate Cream stout the other night I noticed tiny black specs floating in my brewpot just priot to the boil. I removed the extremely fine strainer from my funnel-strainer and pulled it through the wort. When I removed it, it had quie a lot of these tiny black specs. I can only suspect these are tiny pieces of the husks. Are these the dreaded Tanins I've read so much about? Or are tanins microscopic molocules I can't even see?
-Ben
Anyways, when I was brewing ym Chocolate Cream stout the other night I noticed tiny black specs floating in my brewpot just priot to the boil. I removed the extremely fine strainer from my funnel-strainer and pulled it through the wort. When I removed it, it had quie a lot of these tiny black specs. I can only suspect these are tiny pieces of the husks. Are these the dreaded Tanins I've read so much about? Or are tanins microscopic molocules I can't even see?
-Ben