jritchie111
Well-Known Member
So reading over the Sept. Issue of BYO in the Trouble Shooting article there is a chart. Under the astringency category for extract is says this can be caused by steeping grains in to much water (over 3 quarts water per pound grain). I do full boils, around 6.5gal to start with. Therefore if I have 1lb-2lb of specialty grain I have way to much water based on this chart. Can anyone give some feedback on this. I have only been doing this for a year and only have 12 batches under my belt. I have one now that has a strong bitter aftertaste, NB tongue splitter. I figured it was the nature of the beer and over dryhopping in the keg. Thank you for the feedback.