Hey all, I've been brewing all grain for a while. My light beers taste good, my darker beers (munich dunkel, irish red, marzen) all tend to have a strange bitterness(not hops)/astringency?/scorched taste, which my light beers don't have. My questions are, 1) how does ph affect dark malts differently than pale malts 2) Does milling finer risk getting too much husk taste extracted from darker malts.
I'm not sparging over 170, grains probably never get over 160.
Any suggestions would be helpful.
My gut is that it has to do with water chem / pH, but not sure.
thanks
Greg
I'm not sparging over 170, grains probably never get over 160.
Any suggestions would be helpful.
My gut is that it has to do with water chem / pH, but not sure.
thanks
Greg