Teedocious
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- Sep 7, 2006
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So I've done 5 AG batches now - the first two (an oatmeal Stout & an APA) were great. Since then a Pils, a brown ale & a cream ale have all been a little off. They all seam to have an astringency about them. The one common factor between these batches was that I got an immersion chiller. Is it possible that I am somehow getting an infection that is causing some astringency from the IM??
I generally throw it in the boil for the last 15 minutes to sanitize - then hook it up to my kitchen sink (which I clean anally on brew day), stir the wort while running cold water through the IM, whirlpool by stirring for a few minutes & syphon into the fermentor.
Before I got the IM, I would throw the kettle into a tub of cold water for a while to cool it.
Is it possible that the astringency is coming from contamination? If so, how should I be using the IM to be safer on this? Or is it more liekly that I am oversparging or something like that...
I generally throw it in the boil for the last 15 minutes to sanitize - then hook it up to my kitchen sink (which I clean anally on brew day), stir the wort while running cold water through the IM, whirlpool by stirring for a few minutes & syphon into the fermentor.
Before I got the IM, I would throw the kettle into a tub of cold water for a while to cool it.
Is it possible that the astringency is coming from contamination? If so, how should I be using the IM to be safer on this? Or is it more liekly that I am oversparging or something like that...