TRainH2o
Well-Known Member
I have been all grain brewing for the past two years. I have never had an issue with a husky tannic taste to my beers until recently.
I have made no changes in my process or equipment, and I always hit and hold a proper mash temperature. However, my last two batches have what I can only describe as a husky, drying flavor. These were brewed a week apart.
Could this be a drastic change in my mash pH? I did buy a new thermometer, the old one broke, but surly it would be that far off. No way to test it unless I buy another one and compare.
If I buy some pH test strips, do I test the first runnings after the mash is complete?
Other thoughts? Will this tannic taste fade?
I have made no changes in my process or equipment, and I always hit and hold a proper mash temperature. However, my last two batches have what I can only describe as a husky, drying flavor. These were brewed a week apart.
Could this be a drastic change in my mash pH? I did buy a new thermometer, the old one broke, but surly it would be that far off. No way to test it unless I buy another one and compare.
If I buy some pH test strips, do I test the first runnings after the mash is complete?
Other thoughts? Will this tannic taste fade?