Originally Posted by Kampo
Beer isn't infected I berleave after tasting the first last night.....but it's prolly my worst brew ever.....it's a light beer so there isn't a ton of flavor to cover up a pretty strong astringent flavor.... Prolly my **** up was josoling the bucket tl keep the yeast active all it would dry it out more, not I read that can cause astringency when it's still on the hot/cold break
I doubt swirling the fermenter caused astringency. If your mash was heated too hot when the PH was too alkaline, that would cause it though. Or perhaps you got husks into the brew kettle and they were boiled, still the PH should have prevented astringency.
What's the ABV? What was the recipe?