adam01

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When will I be able to taste it in the beer? I am having some issues with temperature
HLT vs mash and am worried that I sparged too hot. When does the astringent taste
show up in the beer? Will I taste it in the unfermented wort ? After fermentation ?

If it is astringent, I'd rather not waste the yeast and aging time and fix my thermometer
problems and rebrew...

RM-MN

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The astringency you are worried about is caused by excess tannins in your beer. To extract these requires high temps and high pH so unless your pH went high you have nothing to worry about.

duboman

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You might be able to taste it in your hydrometer sample prior to bottling possibly, It will be prevalent after conditioning and carbonation if it's there at all.

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Homercidal

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Is this AG or Extract? Astringency is generally associated with sparging at too high a temperature and too high a pH causing tannin extraction from the husks. It's not a concern for Extract.

adam01

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All grain...

I recently started using an eHLT and had 3 astringent batches. I've been checking
MLT temps, but this was hotter than expected. Now I need to do some calibration
of temps between my thermometers - besides getting a new one.

Stauffbier

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Do you use temperature control during fermentation?

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tagz

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In my experience it generally doesn't show up until carbonation. Although whenever I have had a problem it was pretty subtle.

adam01

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Thanks for the replies. Yes, I do have temp control during fermentation - a two chamber
version so I have a lager chamber and an ale chamber.

Denny

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Are you sure it's astringency? I see astringency misdiagnosed so often that I have to ask. remember, astringency isn't a taste...it's a dry mouthfeel. Is that what you're getting?

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geosteve

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Shot in the dark, but is the problem carbonic acid? You can have this problem if you're keg carbonating and you do it too quickly... I've never experienced it, so I can't really offer any advice, but there are some good threads on here about it.