zodiak3000
Well-Known Member
i have started to notice an astringent flavor in the past batches, i suspect tannins. i batch sparge and i need to heat to about 185 to get the grain bed to 168-170. i know this seems right, but im worried the initial impact of the 185 water hitting grains is extracting some tannins. is this possible? i was planning on sparging with 170 water next time just to see if there is a difference (which would leave me with about 155 grain bed temp). any side effect to this?