astringency?

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astringency?

Postby thebuddrik » Wed Oct 28, 2009 6:37 pm

What causes astringency? A friend gave me a beer and I want to give him some pointers instead of just a complaint.
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Postby Mob_Barley » Thu Oct 29, 2009 3:14 am

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Postby aleguy » Thu Oct 29, 2009 6:26 am

Mob's link is I think a case of too much information. The usual and most likely cause is sparging or steeping the malt with water that is too hot. You didn't say whether it was an all-grain or extract beer, but either way, the probable cause was poor temperature control. Grain should never be exposed to temps above 170.
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Postby thebuddrik » Thu Oct 29, 2009 6:36 am

I think that it was extract
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Postby alms66 » Thu Oct 29, 2009 10:47 am

There's also the possiblility that the guy squezzed the steeping grains on an extract brew - especially if he is a noob!! It's a common mistake.
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Postby aleguy » Thu Oct 29, 2009 4:13 pm

I used to squeeze my grain all the time and never really had any problems that were noticeable. I still think he steeped the grains too hot. Or he got some bad extract. (unlikely.)
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Postby redtail28 » Thu Oct 29, 2009 4:22 pm

Maybe Bubby is not really tasting astringency
could be just a learning curve.
We can't tell with out drinking some. :shock:
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Postby thebuddrik » Thu Oct 29, 2009 5:04 pm

Dont know, it was bad, couldnt drink it. I feel bad. I really dont want to hurt his feelings. I am guessing at what I am calling astringency but it taste like astringent, very strong. What if he boiled his steeping grains?
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Postby redtail28 » Thu Oct 29, 2009 6:14 pm

that would do it.
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Postby zeeboz » Thu Oct 29, 2009 6:25 pm

He could have left the steeping grains in for much too long a time period also.
Much like making tea, the longer the teabag sets in the hot water the more astringent it will get.
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