Tannins in the wort?

[Toasty27]

I was brewing porter yesterday and while steeping the grains, the temperature got up to like 175. I still do the brewers best kits and the ones in the past had said not to let the grains get past 170° or else tannins would be released. This one did not say that. So did I inadvertently release tannins? Or is there a chance they stayed in?

 

[duboman]

IF your PH was high it is quite possible. tannin extraction comes from both mashing too high combined with a higher than ideal PH.

It's hard to determine at this point but if you did there will be an astringent component to the finished beer. Somewhat dry, mouth puckering taste.

 

[KeyWestBrewing]

How long was it at 175?

 

[Toasty27]

Not long at all, soon as I saw it I took the pot off the eye. Then let the grains steep for 30 minutes on the counter

 

[duboman]

Imo rdwhahb

 

[KeyWestBrewing]

Imo rdwhahb

I agree, I think it'll be ok. RDWHAHB