During the brewing process, what is a consequence of over-sparging?

Over-sparging refers to the process of extracting too much water from the grain bed during the rinsing or sparging phase of brewing. This can lead to the extraction of undesirable compounds from the grain husks, specifically tannins. Tannins are phenolic compounds that can impart a harsh, dry, or astringent taste to the finished beer, which detracts from its overall flavor profile and can make it less enjoyable to drink.

In brewing, achieving the right balance during sparging is crucial to avoid developing unwanted astringency. This is particularly important because excessive tannin extraction can lead to off-flavors and undesirable mouthfeel traits in the final product. Thus, understanding and controlling the sparging process is key to creating a well-balanced beer.