6. I used a potato masher to squeeze the wart from the grain.
I agree. Tannin extraction is almost always the result of pH being too high (above 6) and temps over about 170°F. High temp alone won't extract tannins, otherwise every decocted brew would be a tannin bomb (oh tannin bomb, on tannin bomb... sorry.)If you are blaming the potato masher then you are really grasping for straws...IMO
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