for beginner grain brewers...what do you experts think is the best info and technique to avoid the horrid tannin taste when sparging in a golden ale made with barley and wheat..
If fly sparging, stop with the runnings are 1.010. Don't let the grain bed get above 170 degrees, and make sure the pH is as close the optimum as you can get.
Tannin extraction is a function of several factors- usually pH and temperature. If you control that, you won't extract excess tannin.
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