wascostreet
Member
I attempted a way-over-complicated step-mashed belgian-style strong golden ale last night and noticed a possible problem. I tasted the wort from the hydrometer test jar sample and it had a strong astringency to it -- my girlfriend commented that it tasted like a cough drop, very tannic.
I have alkaline tap water and used a pale malt with a fine crush and no pH adjustment, so I think I ended up extracting tannins from the husks.
This may be a no-brainer, but is this type of astringency noticeable immediately in the wort?
Will it mellow over time or will this likely be a dumper?
I think I'll go back to simple single infusions until I get the pH and water mineral thing down pat.
I have alkaline tap water and used a pale malt with a fine crush and no pH adjustment, so I think I ended up extracting tannins from the husks.
This may be a no-brainer, but is this type of astringency noticeable immediately in the wort?
Will it mellow over time or will this likely be a dumper?
I think I'll go back to simple single infusions until I get the pH and water mineral thing down pat.