TacoGuthrie
Well-Known Member
I've been evaluating my last few brews ever since going All-Grain. I've always had a tartness to my beers and after some recent research I think it might be astringency.
From what I read astringency comes from tannin extraction (and high pH) during the brewing process.
I haven't measured pH but I'm pretty sure I wouldn't have extracted tannins through oversparging or sparging at too high a temperature. I looked back at my notes and I was well within the temps and volumes for both.
However I know that my local water has a high level of tannins out of the tap. There are tannins as a result of all the cedar and sphagnum moss and bogs around our water source. I mean our water tastes fine but it is definitely yellowy-brown.
So I was wondering if anyone thinks that this pre-existing level of tannins in my brew water might lead to the astringency taste in my beer. If so, is there any kind of adjustment I can make other than going right to bottled water?
Thanks!
From what I read astringency comes from tannin extraction (and high pH) during the brewing process.
I haven't measured pH but I'm pretty sure I wouldn't have extracted tannins through oversparging or sparging at too high a temperature. I looked back at my notes and I was well within the temps and volumes for both.
However I know that my local water has a high level of tannins out of the tap. There are tannins as a result of all the cedar and sphagnum moss and bogs around our water source. I mean our water tastes fine but it is definitely yellowy-brown.
So I was wondering if anyone thinks that this pre-existing level of tannins in my brew water might lead to the astringency taste in my beer. If so, is there any kind of adjustment I can make other than going right to bottled water?
Thanks!