I made my first batch on Sunday (Bells Best Brown Ale Clone). The directions said to steep at 170 degrees for 30 minutes.
My thermometer was at 180~184 and the water was not boiling. Not knowing any better, I did not think it would be harmful since it was not boiling. I turned off the heat and let it steep, the temperature went down to 176 by the end of the 30 minutes.
So..... how screwed am I most likely? Most searches tell me that Tannins are a result of pH and temperature. I used bottled spring water and I did not test the pH of the water.
More importantly, if the tanin flavor does come through will it be undrinable? I never had this tanin flavor sensation before to know just how bad of taste it gives.
My thermometer was at 180~184 and the water was not boiling. Not knowing any better, I did not think it would be harmful since it was not boiling. I turned off the heat and let it steep, the temperature went down to 176 by the end of the 30 minutes.
So..... how screwed am I most likely? Most searches tell me that Tannins are a result of pH and temperature. I used bottled spring water and I did not test the pH of the water.
More importantly, if the tanin flavor does come through will it be undrinable? I never had this tanin flavor sensation before to know just how bad of taste it gives.