Membership questions? Log in issues? Email info@brewersassociation.org

Author Topic: Astringency problem  (Read 5464 times)

Offline L0ngsP3ak

  • 1st Kit
  • *
  • Posts: 1
Re: Astringency problem
« Reply #30 on: July 27, 2014, 03:22:45 pm »
My guess is sparging with too high of pH. I had the same issue and it stopped when I acidified my sparge water. I use 10% Phosphoric acid and add a 1/2 tsp to the sparge water for a 5 gallon batch.