Plan9
Well-Known Member
I brewed my first AG last week. I took a hydro test today, and then tasted it.
It is very astringent. I see in Papazian's book that it can be caused by a long mash, or sparging with too hot of water. I do believe my water was too hot.
My question is, Is there any way to fix this batch?
It is very astringent. I see in Papazian's book that it can be caused by a long mash, or sparging with too hot of water. I do believe my water was too hot.
My question is, Is there any way to fix this batch?