JeffoC6
Well-Known Member
I'm having tannin issues and so far, I've put together a few steps to try and eliminate them moving forward. However, I'm having a hard time understanding mash pH and how to control it.
I went to the brew wiki page and became quite confused. I apologize ahead of time but I'm not the best reading comprehend'er, so I kinda need someone to talk me through it.
I do 1 gallon BIAB batches. I calculate my total volume of water, mash in, mash out, and then boil for the allotted time. I usually have a tad bit more wort than I need, but usually hit my numbers and never have to "top off."
I've never taken my mash pH before, but I'm thinking I should start due to my tannin/astringency issues. I've made some notes of some other things to do for my next brew to try and rid myself of the tannin issue, but I keep reading how mash pH is incredibly important with regards to tannins.
Can anyone out there help me out please? Most appreciated.
I went to the brew wiki page and became quite confused. I apologize ahead of time but I'm not the best reading comprehend'er, so I kinda need someone to talk me through it.
I do 1 gallon BIAB batches. I calculate my total volume of water, mash in, mash out, and then boil for the allotted time. I usually have a tad bit more wort than I need, but usually hit my numbers and never have to "top off."
I've never taken my mash pH before, but I'm thinking I should start due to my tannin/astringency issues. I've made some notes of some other things to do for my next brew to try and rid myself of the tannin issue, but I keep reading how mash pH is incredibly important with regards to tannins.
Can anyone out there help me out please? Most appreciated.