I've rarely measured my sparged wort gravity. But I've done a low gravity beer, sparged as normal and the final beer is a bit tannic. Is it possible that a lower gravity beer will oversparge sooner than higher gravity beers?
Also, is it possible that excess tannins could mask hop flavour?
The beer is a stable 1010 gravity but tastes drier and the hop flavour has all but gone after 3 weeks conditioning.
