I brewed an extract recipe of my own creation, which included about 10 oz of crystal 40 as the steeping grain (it was a 2.5 gallon half batch).
I steeped this in a separate pot with less than a gallon of water but I remembered that I didn't have my strainer with me. I had to get creative and I ended up having to use a slotted pasta strainer.
It did a fairly nice job in catching the grain but it didn't get everything as I saw some pieces floating around in the wort. I didn't think this would be nearly enough to cause tannin extraction but I was wrong - went to bottle the other day and it tasted pretty terrible and super bitter.
I bottled anyway, but I'm assuming my half-a$$ed method caused this? I know sparge water that is too hot can also cause this but I used hot tap water that was probably around 130-140 degrees... does not heating up your sparge water to 170 cause any off flavors in the beer?
I'm just starting to read about pH and beer and it's fascinating but a lot to take in as a new brewer!
I steeped this in a separate pot with less than a gallon of water but I remembered that I didn't have my strainer with me. I had to get creative and I ended up having to use a slotted pasta strainer.
It did a fairly nice job in catching the grain but it didn't get everything as I saw some pieces floating around in the wort. I didn't think this would be nearly enough to cause tannin extraction but I was wrong - went to bottle the other day and it tasted pretty terrible and super bitter.
I bottled anyway, but I'm assuming my half-a$$ed method caused this? I know sparge water that is too hot can also cause this but I used hot tap water that was probably around 130-140 degrees... does not heating up your sparge water to 170 cause any off flavors in the beer?
I'm just starting to read about pH and beer and it's fascinating but a lot to take in as a new brewer!