Dirtybeau
Member
So I've brewed three batches now. They have all had an astringent flavor in the finished product (at the back end of a swig).
My thought has been something wth the process of steeping grains, but I'm really at a loss . Any advice is greatly appreciated.
Thanks in advance, this forum is my new home.
-DB
- All were extract kits with a combination of DME and LME
- The first two batches were 5 gallon boils
- The last batch was a partial boil (3 gal), then dilluted
- In the first two batches I steeped the specialty grains at a temperature of approximately 165-170F
- In the final batch I reduced specialty grain steeping temp to approximately 155-160F
- In all batches grains were steeped for 20 min.
- The first two batches had a much stronger astringency relative to the latest batch
- I use an "oxynator" to infuse oxygen into each batch prior to pitching yeast
My thought has been something wth the process of steeping grains, but I'm really at a loss . Any advice is greatly appreciated.
Thanks in advance, this forum is my new home.
-DB