Originally Posted by RUNningonbrew
So I made this beer all grain version 21 days in primary FG 1.012, and secondary 22 days, bottled 14 days, I opened one last night and detect some astringency ...I'm not too familiar with this style so is this normal, or does the roasted barely make the beer a little more "harsh" mash temp was 154
I don't know the particular answer but I found this in an online resource:
" Beers containing more dark grains are more likely to have some astringency in them. This is because darkly-roasted malts give up their tannins a bit easier in the mash. In a dark beer like a porter, adding less dark malt really isn’t an option. So, it pays to keep two things in mind. First, if you don’t oversparge, you probably won’t get an excessive amount of astringency, even in the darkest porter. Monitor your final runnings and don’t let them drop below SG 1.010 (or rise above a pH of 5.8, if you have a pH meter). Also, you can cool down and taste little samples of your runnings as you direct them to your kettle. Once the runnings start to have a puckering, drying sensation to them, stop collecting wort.
Finally, keep in mind that a hint of astringency in a porter, especially an aggressive robust porter, is not a bad thing. In most beers — especially lightly colored and flavored beers — brewers strive to minimize astringency. However, a small amount in a dark beer can actually be a good thing — a pleasant, drying sensation in the aftertaste. As with many things, it’s all a matter of degree. "http://byo.com/stories/beer-styles/a...actical-porter