J
Jolly McStanson
I know this subject has been touched on a lot., However I am getting some astringency in my beer. I noticed on my last batch as well as a bunch of others that the running’s coming from the second sparge were getting really watery toward the end. I was doing everything exactly the way Beer Smith told me, using the correct water volumes on each batch sparge. I'm ending up with a full kettle of wort with out having to add water to achieve pre boil volume.
Foolishly I didn't check the gravity, but I'm almost certain it was below 1.010 at the end of the second sparge. From what iv read, 1.010 is the point to stop sparging so you don't extract tannins or astringency from the grain husks.
My equipment is dialed in correctly to my knowledge with a dead space of 1.5 gallons in the 13.5 gallon cooler. I'm entering the correct grain weight. I use 5.2 stabilizer for the mash water.
Is Beer Smith telling me to sparge with too much water? I doubt that it is.
If Beer Smith is correct, and I'm entering in the wrong numbers, perhaps there could be a warning to stop sparging at a certain gravity such as 1.010. Then add water to achieve pre boil volume.
Thank you guys
John Erik
Foolishly I didn't check the gravity, but I'm almost certain it was below 1.010 at the end of the second sparge. From what iv read, 1.010 is the point to stop sparging so you don't extract tannins or astringency from the grain husks.
My equipment is dialed in correctly to my knowledge with a dead space of 1.5 gallons in the 13.5 gallon cooler. I'm entering the correct grain weight. I use 5.2 stabilizer for the mash water.
Is Beer Smith telling me to sparge with too much water? I doubt that it is.
If Beer Smith is correct, and I'm entering in the wrong numbers, perhaps there could be a warning to stop sparging at a certain gravity such as 1.010. Then add water to achieve pre boil volume.
Thank you guys
John Erik