What will cause tannic extraction most during brewing?!
I have a pale ale that most (I suppose I agree) say it is astringent!. I have brewed this recipe several times with much better results!. I understand about temperatures or excessive sparging times and avoid that problem!. My friends just vomit the same old information!. They sound like a cd on repeat!. I am seeking more information than just the temperature problem!.Www@FoodAQ@Com
Answers:
Great references WHO!.
1!. Sparge temperatures
2!. Water pH
These two have the greatest affect on tannic acid extraction!.
also
3!. Flow rate
4!. Total sparge time
5!. Milling size
6!. Type of grain, pale or roasted-specialty
7!. Type of sparge flow
8!. Mineral saltsWww@FoodAQ@Com
1!. Sparge temperatures
2!. Water pH
These two have the greatest affect on tannic acid extraction!.
also
3!. Flow rate
4!. Total sparge time
5!. Milling size
6!. Type of grain, pale or roasted-specialty
7!. Type of sparge flow
8!. Mineral saltsWww@FoodAQ@Com
Two things to check our are mash pH and your tun geometry!.
Check out your mash pH levels!. You may need to make additions to your brewing water to raise or lower the pH!. Higher pH levels can cause more tannin extraction!. It would be good to get a water report for your area, which you can probably get for free through the municipality!. Check http://www!.howtobrew!.com/section3/chapte!.!.!. for more information!.
The design of your mash tun can also cause tannin extraction!. If there is a single drain in the middle, the grain in the middle will get more thoroughly rinsed than the grain in the corners!. Check out http://www!.howtobrew!.com/appendices/appe!.!.!. for information on tun geometry!.
There could be other reasons, but these seem like good places to start!.
**ADD** As the sparge goes on, the pH will rise (you're diluting the wort) , so you may need to acidify your sparge water as well!. It's a good idea to monitor your pH levels throughout the sparge!.Www@FoodAQ@Com
Check out your mash pH levels!. You may need to make additions to your brewing water to raise or lower the pH!. Higher pH levels can cause more tannin extraction!. It would be good to get a water report for your area, which you can probably get for free through the municipality!. Check http://www!.howtobrew!.com/section3/chapte!.!.!. for more information!.
The design of your mash tun can also cause tannin extraction!. If there is a single drain in the middle, the grain in the middle will get more thoroughly rinsed than the grain in the corners!. Check out http://www!.howtobrew!.com/appendices/appe!.!.!. for information on tun geometry!.
There could be other reasons, but these seem like good places to start!.
**ADD** As the sparge goes on, the pH will rise (you're diluting the wort) , so you may need to acidify your sparge water as well!. It's a good idea to monitor your pH levels throughout the sparge!.Www@FoodAQ@Com
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