Hi folks,
I feel my beers have astringency, because I cannot drink them for long...it has a good taste, but I have to drink it sip by sip...
I thought it is astringency and according with Palmers book, it is caused by a too long mash time and/or Mash Ph out of range 5.2-5.6.
I think most of my beers have the same astringency, and I have different recipes with mash time between 60min to 90min, and PH is always between 5.4 and 5.5.
I am crushing my grains with a Corona mill, would it be the cause of a very thin crush that would be causing this astringency? Any other idea?
Regards,
Kenneth
I feel my beers have astringency, because I cannot drink them for long...it has a good taste, but I have to drink it sip by sip...
I thought it is astringency and according with Palmers book, it is caused by a too long mash time and/or Mash Ph out of range 5.2-5.6.
I think most of my beers have the same astringency, and I have different recipes with mash time between 60min to 90min, and PH is always between 5.4 and 5.5.
I am crushing my grains with a Corona mill, would it be the cause of a very thin crush that would be causing this astringency? Any other idea?
Regards,
Kenneth