My last two batches both neipas have had a really back tongue sting/harsh astringency that is something I’ve never had and to take hop burn out of the equation this last batch I used even less hops and did a soft crash before the second dh. Coincidentally their the first two batches I’ve milled with my new kegco 3 roll mill, the gap is set at .28. In both batches, same grain bill, with Pilsner base, wheat, oats, c10 and carapils are mashed in at 1.65/qts per lb for 90 min then batch sparged with 4 gal at 195 to bring the grain bed to 168deg give or take for 7.5gal pre boil then boil to 6 gal. Could the astringency be from the crush and sparge or poss my compromised mlt which there is another post about that.