bigbeergeek
Well-Known Member
So I've been doing decoction mashouts for about 6 months. I'm quite comfortable with them. I'm aware that the often-referenced high gravity and low mash pH keep tannins from leeching.
So 10 days ago I brewed a low gravity wheat beer (1.038). Mash pH of 5.2 as measured by colorplast strips. I did my usual decoction, hit 166*F mashout temp. Normal boring fly sparge. I've been brewing all grain for 5 years now and I've never tasted this kind of husky astringency in one of my beers before.
I'm aware that cold conditioning will remedy the situation, but I'm curious if the lower gravity of the mash could be to blame here? I really have no idea what could be the cause of this. Even if the great minds on this board think gravity wasn't the culprit this time, I'm curious what the bottom gravity threshold is to pull a decoction.
Looking forward to some thoughts or husky/non-husky lower gravity decoction stories.
Cheers all. Have a great weekend.
So 10 days ago I brewed a low gravity wheat beer (1.038). Mash pH of 5.2 as measured by colorplast strips. I did my usual decoction, hit 166*F mashout temp. Normal boring fly sparge. I've been brewing all grain for 5 years now and I've never tasted this kind of husky astringency in one of my beers before.
I'm aware that cold conditioning will remedy the situation, but I'm curious if the lower gravity of the mash could be to blame here? I really have no idea what could be the cause of this. Even if the great minds on this board think gravity wasn't the culprit this time, I'm curious what the bottom gravity threshold is to pull a decoction.
Looking forward to some thoughts or husky/non-husky lower gravity decoction stories.
Cheers all. Have a great weekend.