I've been a batch sparger for many years, but after moving from propane to electric, the new rig can also fly sparge, so I've been trying that.
The first two beers came out with a permanent haze, despite using isinglass finings and cold conditioning, and there is a noticeable astringency - it tastes a bit like iced tea. I'm guessing I have oversparged - final runnings were 1.004 and the sparge liquor was 82C, which I now know to be way too high.
Is there anything I can do to improve the flavor or remove the tannins? The beer is a Bass ale clone, and London Pride clone.
Edit: as brewchez suggests, I'll be fixing my process - I've calibrated the RTDs so sparge temp should now be correct, and I've got a refractometer and pH meter to monitor the sparge. But is there anything I can do to improve these 20 gallons of beer? How about gelatin, will that strip out some tannins?