- Joined
- Dec 19, 2015
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Greetings Zymurgists,
I have read that a good way to reduce astringency from dark grains in stouts etc. is to add them at the end of the mash. When one does this, it would stand to reason that you'll be driving down the pH. But it also seems that you'd want to hit your pH target for the rest of the mash sans dark grains to ensure good extraction. Is it a problem then if the pH at the end of the mash is "too low?" What say you?
I have read that a good way to reduce astringency from dark grains in stouts etc. is to add them at the end of the mash. When one does this, it would stand to reason that you'll be driving down the pH. But it also seems that you'd want to hit your pH target for the rest of the mash sans dark grains to ensure good extraction. Is it a problem then if the pH at the end of the mash is "too low?" What say you?