Timeline for can I fix an oversparged brew?

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Jan 24 '12 at 7:35 comment added mdma @brewchez - no worries. I imagine you were simply enjoying a fantastic pint, and took your eye off the ball for a second. Good beer is such a distraction! :D
Jan 24 '12 at 1:00 comment added brewchez @mdma you know what I don't know what I was thinking. If the mash starts are 5.2 and you have 7.0 sparge water of course the pH is going to rise overtime. I freely admit I was wrong.
Jan 22 '12 at 23:22 comment added mdma @brewchez - from the brewing material I've read, the sparge should stay below 5.8-6.0 to reduce tannin extraction. Initially it's around 5.2 after the mash, but eventually starts rising as the grains buffering capacity is diluted. I understand some brewers acidify their water if it's much above 7pH to help keep the sparge under 5.8. Also, reducing the temperature of the sparge liquor during the end of the sparge can also help - the lower temps don't affect lautering since most of the sugars are already rinsed. I will be doing both of these things next time!
Jan 22 '12 at 19:54 comment added brewchez @TobiasPatton pretty sure that the dropping pH of the mash while sparging is where tannin extraction comes from. So lowering your sparge water pH is probably not a good idea.
Jan 21 '12 at 17:55 comment added mdma I agree it's good advice. It was my first fly sparge, and I kind of thought "how bad can it be?" and just let things take their course without too much intervention. I've a pH meter and refractometer so no reason other than laziness not to monitor the sparge more closely.
Jan 21 '12 at 16:56 comment added Denny Conn Good advice from brewchez. I'd say you should back to batch sparging, huh?
Jan 21 '12 at 16:08 comment added FishesCycle I don't fly sparge myself, but I've read that lowering the pH of the sparge water helps reduce tannin extraction.
Jan 21 '12 at 13:47 history answered brewchez CC BY-SA 3.0