BrewStooge
Well-Known Member
Probably a RDWHAHB moment here, but just just thought I'd check. During my mash today (2 Row + Crystal + 5.2 Stabilizer) I went to raise the temp by a couple degrees (mash in kettle) and got distracted, ended up boiling the grain for probably 10-15 minutes. Am I looking at mass tannins (I hope not due to the PH) and if so anything I can do to minimize/mask them some?
Edit: it was pretty late in the mash, had 8 minutes left of 75 when I noticed it.
Edit: it was pretty late in the mash, had 8 minutes left of 75 when I noticed it.