« on: February 21, 2011, 07:04:27 AM »
A few thoughts...
Make sure you don't squeeze your grain bag too hard. You could be getting unconverted starches as well as tannins. Either one could screw up the taste of your beer. Tannins obviously cause astringency. And starches are attractive to bacteria, which could infect your brew and cause all sorts of strange flavors, likely including the sort of "huskiness" that you are detecting.
Perhaps have too rough a mesh on your grain bag?? You want a super-fine mesh on your bag to prevent grainy stuff from getting to your boil kettle. You say you don't "filter" at all. So, if you are getting any chunks of grain and then boiling that, this can definitely cause astringency. I do BIAB a lot myself, and yes, I have experienced astringency before, which after much research, I was able to attribute definitively to chunky stuff in my boil kettle. So now what I do is actually recirculate my runnings through the grain bag and a colander. Basically, pull out the grain bag as normal, but also set it in a colander, which I set onto the boil kettle, then pour the whole mess through the bag again. It's tedious but effective -- I haven't had any problems with astringency since. I know another guy who just puts a fine colander into the wort and pulls out chunks that way. I haven't tried that yet, but I really think it should help a lot.
Yeah, it could be choice of base malt, too. What are you using? Any 6-row malt will have a greater chance at both huskiness and astringency.
My wager is on boiling chunks of grain that didn't get strained out. You really need to get that stuff out of the boil kettle.