Bobby_M said:If fly sparging and mashing out, use 170f. If batch sparging with no deliberate mash out infusion then use 185f.
nosnhojm20 said:I would never go above 170 for fear of the risk of tannin extraction. I batch out at 168, let it sit ten minutes to get all the sugars back in solution and kill enzymes.
nosnhojm20 said:185 is too high in my book,the grains are already hot from the mash. Plus it takes time for the temp to cool. I know opinions are like balloon knots, everyone's got one.
And no disrespect coming from me either. IMO it will take time to reach its rest temp, and while its cooling down (grain absorbing temp) hulls are still exposed to the 170+ degree sparge which scares me. I've only pulled tannins once and wouldn't do it again. You very well might be right though.
If batch sparging with no deliberate mash out infusion then use 185f.
I would never go above 170 for fear of the risk of tannin extraction. I batch out at 168, let it sit ten minutes to get all the sugars back in solution and kill enzymes.
Ph does have something to do with it, but temperature does as well. I found this after a 2 second google search, I'm trying to avoid a pissing contest.
Article states Ph has something to do with it, but read on to find:
"Temperature also affects tannin extraction. This relationship is pretty simple. If you don’t want to run the risk of getting too much tannin in your wort, keep the temperature just below 170° F."
http://byo.com/stories/issue/item/1...me--reducing-tannins-but-not-flavor-mr-wizard
Ph does have something to do with it, but temperature does as well. I found this after a 2 second google search, I'm trying to avoid a pissing contest.
Article states Ph has something to do with it, but read on to find:
"Temperature also affects tannin extraction. This relationship is pretty simple. If you dont want to run the risk of getting too much tannin in your wort, keep the temperature just below 170° F."
http://byo.com/stories/issue/item/1...me--reducing-tannins-but-not-flavor-mr-wizard
I'd always read not to worry about tannins when batch sparging. Then I had tannins. Turns out that water alkalinity does matter. Since adjusting pH, no more tannins, even at very high temps.
Yup, exactly. I even did all the adjustments for the mash, and figured I was fine for sparge. Then got tannins on some super pale beers and was confused. 1mL phosphoric acid to sparge water and no more tannins. And I have only moderately alkaline water.
Wow, that's a surprisingly small amount to make such a difference! Glad ya got it sussed.
Yeah, that's what I thought too. My variables aren't controlled enough for it to be anything more than anecdotal/experiential, but tannins are gone and that's good enough for me.
. . so if i batch sparge with 185 degree water that has had 5.2 PH stabilizer added I should be fine?!
Enter your email address to join: