« on: April 20, 2010, 04:38:33 PM »
Haven't brewed too many batches yet, but some of my English Pale Ale batches were astringent due to excess carbonates I used to increase the pH. After a batch, I discovered my pH test strips were garbage and invested in a decent pH meter and standards. When I cut the carbonates back to <50 ppm and maintained a 5.3 pH the astringency was gone. Not sure, but I suspect the tannins were coming mostly out of the hops.