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Cons I can think of: As the gravity of the run-off from the mash decreases, the pH increases (towards the pH of the sparge water) and with it the chances of leaching astringent-tasting polyphenol compounds (tannins) from the grain, especially at high temperatures (>176°F). If you're after every last bit of sugar, you could possibly do more harm than good ...


There is the risk of tannin extraction when the mash pH rises above 5.8. High temperatures exacerbate the problem. My guess is if you just add cool water, stir, and drain then the low temperature and short contact time will minimize the risk.


I'm going to assume you're basically doing "batch sparging" (adding the sparge liquor in batches due to capacity), not that you're "step mashing" (using hot water infusions to move the whole mash through a set of different temperature "steps"). Once the enzymes are denatured, they are … denatured. :) They will not return or restart their ability to convert ...

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