I just had multiple beers reviewed by a fellow homebrewer who noted that 3 out of 4 all had the same astringency issue.
Does anyone have any insight on this? I've done a little reading and found that a high concentration of bicarbonates in my water can lead to this. My city water report states that my bicarbonate level is 146. I've only ever used pH 5.2 Stabilizer as I find the whole process of water chemistry rather intimidating.
Any help or thoughts on this matter would be appreciated...especially since I'll be brewing again in the morning.
Does anyone have any insight on this? I've done a little reading and found that a high concentration of bicarbonates in my water can lead to this. My city water report states that my bicarbonate level is 146. I've only ever used pH 5.2 Stabilizer as I find the whole process of water chemistry rather intimidating.
Any help or thoughts on this matter would be appreciated...especially since I'll be brewing again in the morning.