Im brewing up a pilsner and im not too optimistic, about to sparge and just tasted the wort and its astringent, i get that crappy sensation, im kinda surprised considering i am using distilled water with salts added along with acid malt my mash ph was 5.3, could it simply be from milling to fine? i gave it a nice crush but kept alot of husks intact, mashed low, could it be the minerals im tasting? eitherway im gonna soldier on and see what happens