I recently had a couple of beers tasted and several people noted an astringency to them. I have read that one cause of this could be too fine of a crush. I had thought that this might be the case where one used a corona mill, and the husks were torn into fairly small pieces.
However, I am using a roller crusher, and although I believe my crush is fairly fine, I get about 80-85 percent efficiency as best as I have measured so far. I had thought that because I am crushing the grain, the husks would remain somewhat whole, and my beer would be generally immune to astringency from too fine a crush.
So my question is: Have I misled myself by believing that a crusher is mostly impervious to causing astringency?
I am looking at other causes as well, but some experienced advice on the crush would be appreciated.
However, I am using a roller crusher, and although I believe my crush is fairly fine, I get about 80-85 percent efficiency as best as I have measured so far. I had thought that because I am crushing the grain, the husks would remain somewhat whole, and my beer would be generally immune to astringency from too fine a crush.
So my question is: Have I misled myself by believing that a crusher is mostly impervious to causing astringency?
I am looking at other causes as well, but some experienced advice on the crush would be appreciated.