I have a beginners question around Wort production. Lately, I've been experimenting with partial mashing. Every time I do, however, my beer ends up with a really astringent/ bitter taste and pretty undrinkable. I mean it'll get you drunk alright, but it's tough going down. So I usually don't serve it to friends.
Here are the different techniques for partial mashing I've tried so far:
1. After steeping grains lift the grain bag up and let the water drain out. Then dip the bag back in and repeat draining for a total of 3 times.
2. Heat water in a separate pot to 170 degrees. After steeping grains put them in a colander over the Wort pot. Slowly pour the 170 degrees water over the grains and into the
I figure I'm pulling out too many of the tannins and such from the grains, but don't know what to do about it. I was told the partial mashing is a good way to increase the efficiency of your grains. Any advice on how I can get more efficiency while not making my beer taste terrible?