2 batches with an astringent bite

[Ironbike1]

My most recent batch of a coffee Pale Ale came out with a bad astringent bite. My mill crushes the grain leaving the hulls intact and a nice flour but could the fact that I used whole coffee beans in the secondary be what caused the astringent effect? The beer smells good but the taste is pretty tart

 

[alane1]

Did your last brew contain coffee too? Do you know your mash ph?

 

[iijakii]

Has your water source changed?

Some more details about these two batches and some recent good ones as well would help...

 

[Ironbike1]

Water hasn't changed. I use filtered tap water. Honestly I don't know my ph. The last brew that was astringent was an Amber ale with whole cone hops added to secondary. I've brewed numerous batches in between mostly stouts and not one was astringent

 

[iijakii]

So lighter beers have the taste and darker ones do not? It's a pH issue.

 

[doug293cz]

^^ +1 ^^. Time to visit the Brew Science forum and start learning about water chemistry.

Brew on