SRJHops
Why did the rabbit like NEIPA's so much?
I'm looking for the source of slight astringency in my beers. Mash ph is always within range; grain crush seems fine; no grains in the boil...
I batch sparge and it takes less than 10 minutes, so I've never checked the ph. (I thought checking the ph was more of a concern for fly sparging?)
I have a few theories:
1. I always thought the goal was to keep the grain/mash temperature below 170 when sparging. But I recently saw a tip that said to keep the sparge water below 170. I have been using water closer to 200, but I always check the mash temp to make sure it stays below 170. But maybe that initial blast of water at 200 is creating some astringency? Before I can mix it all in with the grain?
2. I always use ALL of my sparge water in order to reach my pre-boil volume. This means the very last bits of water are being sucked through the grains. Maybe I should just increase my sparge water by half a gallon and stop sparging when I reach the pre-boil volume?
3. I've read that getting some trub into the fermenter is not a big deal, but maybe I should really try to leave all of the trub behind? I saw a post that the hot break in the trub could cause astringency
Thoughts?
I batch sparge and it takes less than 10 minutes, so I've never checked the ph. (I thought checking the ph was more of a concern for fly sparging?)
I have a few theories:
1. I always thought the goal was to keep the grain/mash temperature below 170 when sparging. But I recently saw a tip that said to keep the sparge water below 170. I have been using water closer to 200, but I always check the mash temp to make sure it stays below 170. But maybe that initial blast of water at 200 is creating some astringency? Before I can mix it all in with the grain?
2. I always use ALL of my sparge water in order to reach my pre-boil volume. This means the very last bits of water are being sucked through the grains. Maybe I should just increase my sparge water by half a gallon and stop sparging when I reach the pre-boil volume?
3. I've read that getting some trub into the fermenter is not a big deal, but maybe I should really try to leave all of the trub behind? I saw a post that the hot break in the trub could cause astringency
Thoughts?