Diablotastic
Well-Known Member
So I'm in the process of investigating what seems to be a bit of astringent tastes in one of my recent batches. One thing I was thinking about was overcrushing which it seems I have to do with the corona (tears em up)....as apposed to bumping up my previous thread ...
https://www.homebrewtalk.com/f36/astringent-after-taste-possible-casues-88045/
...I wanted to see if anybody has specific experience with wetting the grains a bit so they become a little more pliable and not so dry so as to have them crack more then tear up?
https://www.homebrewtalk.com/f36/astringent-after-taste-possible-casues-88045/
...I wanted to see if anybody has specific experience with wetting the grains a bit so they become a little more pliable and not so dry so as to have them crack more then tear up?