How was your mash pH on that batch? It may not be the no-chill that caused it. Astringent flavors can be produced with high pH.
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My procedures are exact for every batch. I don't check PH,
neither have I for the 30 + batches before it. The only variable
procedure is no chill. I don't know the exact science, or the proper word
for identification, but what I do know, no chill is not for me. Chilling wort quickly
is a time tested wise procedure in my books. Case closed, moving on.