android
Well-Known Member
my oktoberfest is finally carbed and i went to try a pull off the tap tonight and was confronted with a fairly astringent taste... wasn't too happy about it, but what are ya gonna do except try to figure out what caused it.
i'm thinking that that answer lies in my sparging technique. on the one hand, i want to try and get my grain bed up to ~170* at mashout to maximize efficiency, correct? i'm not one who worries about efficiency, but i don't want to end up below 70%, so i get a little paranoid about it. i batch sparge, but i think on the oktoberfest, i ended up having to add all the sparge water at once to get the grain bed up to 170*, but i think i ended up over 170*, which can cause an astringent taste, right? i guess i'm curious to know what others do and how you end up at a respectable temperature at mashout without ending up with astringency. any help or suggestions would be greatly appreciated.
i'm thinking that that answer lies in my sparging technique. on the one hand, i want to try and get my grain bed up to ~170* at mashout to maximize efficiency, correct? i'm not one who worries about efficiency, but i don't want to end up below 70%, so i get a little paranoid about it. i batch sparge, but i think on the oktoberfest, i ended up having to add all the sparge water at once to get the grain bed up to 170*, but i think i ended up over 170*, which can cause an astringent taste, right? i guess i'm curious to know what others do and how you end up at a respectable temperature at mashout without ending up with astringency. any help or suggestions would be greatly appreciated.