Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > General Techniques > Astringency Issues
Reply
 
LinkBack Thread Tools
Old 09-09-2011, 11:11 PM   #1
MaltnHops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Chino, CA
Posts: 287
Liked 17 Times on 14 Posts
Likes Given: 4

Default Astringency Issues

I just had multiple beers reviewed by a fellow homebrewer who noted that 3 out of 4 all had the same astringency issue.

Does anyone have any insight on this? I've done a little reading and found that a high concentration of bicarbonates in my water can lead to this. My city water report states that my bicarbonate level is 146. I've only ever used pH 5.2 Stabilizer as I find the whole process of water chemistry rather intimidating.

Any help or thoughts on this matter would be appreciated...especially since I'll be brewing again in the morning.

__________________

Bottled: Udder Nonsense Milk Stout, Off Your Rocker Cider
Keg #1: Udder Nonsense Milk Stout
Keg #2: Explosive IPA
Keg #3: Explosive IPA
Keg #4: Nothing
Fermenting: Nothing
Next On Deck: Maibock?
Brewed in 2012: 65 gallons
Brewed in 2013: 55 gallons
Brewed in 2014: 25 gallons

MaltnHops is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 01:30 AM   #2
nootay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Dayton Virginia
Posts: 589
Liked 1 Times on 1 Posts
Likes Given: 7

Default

i believe high fermentation temperatures in ales can also cause this

__________________
Primary 1: Andes Mint Chocolate Stout
Keg 1: Cascade Pale Ale
Keg 2: apfelwein
On deck: pale ale
CO2 Carbonation chart
Mash Calculator
Pitching Calculator
Cloverhill Brewery
nootay is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 02:07 AM   #3
mitchar19
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Milledgeville, Georgia
Posts: 67
Liked 2 Times on 2 Posts

Default

I've always heard that astringincy issues are mostly related to extracting tannins from a high mash Ph. I've heard that 5.2 is not a very effective product. Never used it myself, so I can't say first hand.

__________________
mitchar19 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 03:48 AM   #4
BigEd
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2004
Posts: 2,392
Liked 125 Times on 109 Posts
Likes Given: 21

Default

Quote:
Originally Posted by MaltnHops View Post
I just had multiple beers reviewed by a fellow homebrewer who noted that 3 out of 4 all had the same astringency issue.

Does anyone have any insight on this? I've done a little reading and found that a high concentration of bicarbonates in my water can lead to this. My city water report states that my bicarbonate level is 146. I've only ever used pH 5.2 Stabilizer as I find the whole process of water chemistry rather intimidating.

Any help or thoughts on this matter would be appreciated...especially since I'll be brewing again in the morning.

An astringency problem is usually tied to an oversparging issue and/or an unacceptable rise in pH during the sparge.

Your bicarbonate level is meaningless by itself. The beer being brewed and it's grist bill in combination with your water profile may provide the basic information to obtain a rational answer to your original question.
__________________
BigEd is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 04:43 AM   #5
CompassBrewing
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2010
Location: San Diego, CA
Posts: 74
Default

Can some one describe an astringent taste is? I hear the term all the time but never understood what that taste imparts.

__________________
CompassBrewing is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 04:49 AM   #6
Catt22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 4,998
Liked 57 Times on 55 Posts
Likes Given: 51

Default

FWIW, I've had excellent results using Ph 5.2, however, I doubt that your mash ph is at the root of the problem. The two main suspects are over sparging and husk particulates making it into the boil kettle for some reason. I would get a second opinion from another brewer before deciding a course of action. IME, astringency problems are not very common and relatively easy to avoid. My point is that perhaps your buddy is mistaking some other problem for astringency, hence the desire for a second opinion. Also, what is your perception of the beer? You will discover, just like most of us have, that you are your own harshest critic. If you don't think there is anything obviously wrong with your beer, most likely you are right.

__________________
Catt22 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 04:54 AM   #7
Catt22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 4,998
Liked 57 Times on 55 Posts
Likes Given: 51

Default

Quote:
Originally Posted by CompassBrewing View Post
Can some one describe an astringent taste is? I hear the term all the time but never understood what that taste imparts.
I would describe it as a somewhat harsh, unpleasant puckering sensation. IMO, it's more of a sensation than a taste. I also find it so distracting that even a minor degree of astringency renders a beer undrinkable.
__________________
Catt22 is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 04:59 AM   #8
nootay
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2010
Location: Dayton Virginia
Posts: 589
Liked 1 Times on 1 Posts
Likes Given: 7

Default

how do you determine when you are over sparging?

__________________
Primary 1: Andes Mint Chocolate Stout
Keg 1: Cascade Pale Ale
Keg 2: apfelwein
On deck: pale ale
CO2 Carbonation chart
Mash Calculator
Pitching Calculator
Cloverhill Brewery
nootay is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 05:28 AM   #9
MaltnHops
Feedback Score: 0 reviews
Recipes 
 
Join Date: Apr 2011
Location: Chino, CA
Posts: 287
Liked 17 Times on 14 Posts
Likes Given: 4

Default

Quote:
Originally Posted by BigEd View Post
An astringency problem is usually tied to an oversparging issue and/or an unacceptable rise in pH during the sparge.

Your bicarbonate level is meaningless by itself. The beer being brewed and it's grist bill in combination with your water profile may provide the basic information to obtain a rational answer to your original question.
Now this makes sense. I put the 5.2 in the mash water, but not the sparge water. This would mean that when I batch sparge, I'm throwing a bunch of untreated water on top of the grain bed. I think I'll try adding some 5.2 to the sparge water as well.

If anyone has any other ideas, keep them coming. By the way, I've tasted astringency in a few of my beers, but not all the ones that my buddy tried.
__________________

Bottled: Udder Nonsense Milk Stout, Off Your Rocker Cider
Keg #1: Udder Nonsense Milk Stout
Keg #2: Explosive IPA
Keg #3: Explosive IPA
Keg #4: Nothing
Fermenting: Nothing
Next On Deck: Maibock?
Brewed in 2012: 65 gallons
Brewed in 2013: 55 gallons
Brewed in 2014: 25 gallons

MaltnHops is offline
 
Reply With Quote Quick reply to this message
Old 09-10-2011, 05:31 AM   #10
Catt22
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2009
Posts: 4,998
Liked 57 Times on 55 Posts
Likes Given: 51

Default

Quote:
Originally Posted by nootay View Post
how do you determine when you are over sparging?
The easiest way is to check the runoff gravity. Stop collecting wort if the SG drops below 1.010 to be safe. I've unintentionally run it down as low as 1.006 without problems, so apparently there's a little wiggle room. I think you can also monitor the ph and cut off the sparge when it rises too high, but I don't remember what the recommended limit is. I find checking the ph to be too time consuming and too much of a hassle when I need an immediate answer. I no longer have a ph meter and the paper strips are difficult for me to read.
__________________
Catt22 is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Astringency and Fermentation Gunk llamatabrew General Techniques 3 10-14-2009 04:02 PM
Astringency and crushing Homercidal General Techniques 32 09-09-2009 08:57 PM
Gelatin Issues Pangea General Techniques 15 06-03-2009 05:11 PM
I am having issues here :( Bruiz54 General Techniques 10 05-08-2008 10:32 PM
10 gal issues ErikN General Techniques 4 03-07-2008 06:07 PM



Newest Threads

LATEST SPONSOR DEALS