Take the 2-minute tour ×  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?  share|improve this
question Maybe (and this is a pure guess) try filtering it
through a 0.5 micron filter? I doub