Sanspareil
Active Member
OK, that's the good news, but it put my OG at 1.07 instead of ~1.05. I used 1 pack of Safeale 05 dry yeast. Should I add another package. Worried about underpitching. Any suggestions?
Thanks
Thanks
Apparently I do BIAB too, I just didn't know it was called that. My efficiencies are usually in the high 80s, and I've never had major tannin issues, not that I'd notice a low-level tannin problem.
The main factors influencing tannin production are temp and pH: temps over 170 and pH over 6. That said, I regularly do decoction mashes where a portion of the grains get to about 200F without any noticeable astringency.
There are a lot of bogeymen in the homebrew world. Yeast Autolysis, DMS, tannins, you name it. I've heard a lot of "don't do ____ or you'll ruin your beer." In practice, I've never found that to be true. Beer is incredibly plastic and it takes a lot of mess-ups to actually make something "bad."
I've made beers that weren't great, but I've only had one batch that was undrinkably bad. Most of the time you'll end up making something at least better than PBR.
My German great-grandparents made beer in their washbasin on their farm in Kansas. They probably didn't know or care about tannins.
Get a dictionary, dude. Plastic means pliable. Beer will tolerate a lot of abuse and still come out decently.
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