digdan
Well-Known Member
Some of my beer will taste harsh, and through reading I found this could be due to tannins. I can do an extract version of the recipe with not harshness in the flavor profile, but once I try the AG version I get some unwanted harsh flavors.
I looked at other aspects of tannins, such as oversparging, but I'm very sure I do not oversparge, since I only sparge a couple gallons after the mash @ 168 degrees.
I have my gap set to 0.050" and its a two-roller crankenstien. Cracking the grain does cause some flour, and it is unavoidable. Should I make a sieve to seperate the flour from the solid grist? Or am I missing something major here(did I buy 50lbs of bad grain?)
I looked at other aspects of tannins, such as oversparging, but I'm very sure I do not oversparge, since I only sparge a couple gallons after the mash @ 168 degrees.
I have my gap set to 0.050" and its a two-roller crankenstien. Cracking the grain does cause some flour, and it is unavoidable. Should I make a sieve to seperate the flour from the solid grist? Or am I missing something major here(did I buy 50lbs of bad grain?)