Quick question on astringency

[Shift]

Somehow i ended up with a decent amount of the "white part" in my kettle, do these contain tannins aswell or is it only the husk?
Or is some other astringency to be expected?

Edit: should be tannins in thread, not astringency...

 

[Nateo]

The "white part" is usually called draff in brewing. Getting any grain into your boil kettle should be avoided because it can cause astringency.

Whether that is from tannin specifically I don't know, but I'd guess it probably is.

 

[Shift]

Ah, thanks, I was thinking of calling it "heart" first.
I guess I'll return in a couple of weeks to report back if I noticed something or not.

 

[Nateo]

Technically, the inside of the grain is endosperm and germ, >80% endosperm. The husk is commonly called bran, hull, or seed coat.

"Draff" is the term for any part of the grain you should discard. You only want the wort in your beer, not the endosperm, germ, or husk, so all of those parts qualify as draff. If you got endosperm into your kettle, you probably also got some finely ground husk particles as well.

 

[Shift]

Bottled it just a moment ago, as I had to chose between bottling after 11 days or leave it in primary until september.

grain bill:
5.25 kg Pale ale malt (95.45%)
0.25 kg Melanoidmalt (4.55%)

hops:
25 gm centennial @ 25 min (25 gm is just shy of 1 oz)
25 gm centennial @ 15 min
50 gm centennial @ 5 min

California Ale yeast.

5.8 gallons, 41.8 IBU, OG 1.057, FG 1.010.

I just downed a pint of it straight from fermenter. Can't note anything harsh coming from the endosperms.But the taste is rather malty, but still it goes down easy so it should fill its purpose.
Haven't used this grain bill before so I can't really say if its off or due to the melanoid?

What the hell, I did my presentation of my bachelor thesis("Long term performance losses in insulating glass units") today and have three months off now, might as well draw another one from the leftovers.

On another note it's also been bottled in used 50 oz plastic coke bottles, just hoping I wont get any bombs while on the train tomorrow. That would be a bit hard to explain.
The idea was to make a nice ghetto forty, but I couldn't find any bottles at 40 oz, so I used what I had, altough in the end the name was a no brainer.
50oz Centennial

 

[usfmikeb]

There's a pH relationship to the extraction of tannins from the barley hulls, so you might have had a good combination in place that helped avoid astringency.

 

[Shift]

There's a pH relationship to the extraction of tannins from the barley hulls, so you might have had a good combination in place that helped avoid astringency.

Well, it's not something that I strive to recreate.

But, looking back at some pics I took, the wort I drained (did vorlauf a couple of litres) looks just as clear as I remembered it. And the endospermy parts appeared once it had started boiling and the initial foam had gone down. Could've been hot break rolling around in there but it didn't look like anything i've had before, so I assumed it was grain parts kicked into suspension by the boil.