« on: April 02, 2010, 01:05:55 PM »
I don't think my final runnings have ever been that low. But, in general I agree with the theory. That does assume, however, that the gravity of the final runnings is an indicator of a rising pH. As long as the pH stays in range, it shouldn't matter what the gravity of the runnings is, should it?
That's my understanding, Denny. I also wonder how much tannin extraction is an issue with batch sparging. I just don't know how much flavor you can get into wort that's only in contact for 5-10 minutes. (Good or bad; no-sparge beers definitely have more malt flavors per gravity unit, IME.)