Originally Posted by TopherM
One variable that has been left out is pressure. One of the reasons tannins are more of a concern in a commercial brewery than a home brew scenerio is the weight of the grains can create enough pressure to extract tannins at much lower temperatures than the magic 180F number.
Interesting...I've never considered pressure.
So are you saying that tannins will be extracted when the grain bed is subject to pressure EVEN if pH and alkalinity are under 6.0?