I've noticed some recent batches have what i perceive to be an astringent quality to it, and i'm analyzing my processes to pinpoint the reason.
I mash using a 10-gallon Rubbermaid cooler with a false bottom. Almost in 75% of batches, the mash gets stuck, and i usually have to transfer the mash to another vessel, clear the clog, and transfer again, and begin the lautering process over.
During the process, the grains get agitated quite significantly and it's very time consuming when it happens. So, i'm wondering whether these two factors may contribute to the astringency, as the agitation of grain may be extracting tanins from the husks, as well as a rising PH due to the additional time the grains are in the mash tun.
Any light that can be shed on this by anyone would be most appreciated, and suggestion certainly welcome..