After reading about some having issues with tannins. I started to wonder if my dough in method may be extracting tannins.
I usually use my mix stir to mix my grains to the water.
although I don’t think I am noticing any tannins, if it possible that the mix/stir could be extracting them when I add water for the second runnings on during my batch sparge?
Tannins are usually a mash pH issue (pH on the high side).
It’s not. What flavor evidence leads you to believe there is a problem with tannins?
It’s not. What flavor evidence leads you to believe there is a problem with tannins?[/quote]
I agree. You’re asking whether your tire inflation has anything to do with your busted left tail light.
In a hobby full of annoying, BS terms, that’s gotta be the worst, lately.
If it aight broken dont fix it.
In a hobby full of annoying, BS terms, that’s gotta be the worst, lately.[/quote]
What’s wrong with it? Makes perfect sense to me.
I thought tannins could be extracted from squeezing the grains???
Thought I had read numerous times that its okay to squeeze the hop bags after a boil but to never squeeze grains after a mash
[quote=“Roddy”]I thought tannins could be extracted from squeezing the grains???
Thought I had read numerous times that its okay to squeeze the hop bags after a boil but to never squeeze grains after a mash[/quote]No, tannins are extracted by high pH, not by mechanical handling - as long as you’re in the correct range, you could run the grain through a press and not get tannins in the wort.
In a hobby full of annoying, BS terms, that’s gotta be the worst, lately.[/quote]
Sorry if I offended your sensibilities, but who the hell are you, the syntax police? I am open to suggestions. If you have a better phrase for the situation please pass it on. :cheers:
High pH can be a contributor, but I find that a major contributor is oversparging. I chased my tail for a year regarding this issue. I was cutting off my final runnings at 2 Brix and had a hint of tannic astringency in those beers. I’ve since revised my cut off to 3 Brix and have not had any tannin problems.
PS: You can probably assume that my pH was not high 
[quote=“Shadetree”][quote=“Roddy”]I thought tannins could be extracted from squeezing the grains???
Thought I had read numerous times that its okay to squeeze the hop bags after a boil but to never squeeze grains after a mash[/quote]No, tannins are extracted by high pH, not by mechanical handling - as long as you’re in the correct range, you could run the grain through a press and not get tannins in the wort.[/quote]
+1. I basically do run my grain through a press when I BIAB; I have a “strainer bucket”, which holds the bag and use one bucket below to collect, and another bucket above as the press. After a minute of sitting on the top bucket, I’ve extracted up to a gallon from the grains, and the grains are nearly dry. Never had a tannin problem.
[quote=“mabrungard”]High pH can be a contributor, but I find that a major contributor is oversparging. I chased my tail for a year regarding this issue. I was cutting off my final runnings at 2 Brix and had a hint of tannic astringency in those beers. I’ve since revised my cut off to 3 Brix and have not had any tannin problems.
PS: You can probably assume that my pH was not high [/quote]
When sparging, if the water is untreated, can’t the pH slowly rise? Isn’t this, then, a high pH due to over sparging problem?
Or…is there enough buffering capacity in a properly adjusted mash to not worry about the pH creeping up during the sparge?
[quote=“roffenburger”][quote=“mabrungard”]High pH can be a contributor, but I find that a major contributor is oversparging. I chased my tail for a year regarding this issue. I was cutting off my final runnings at 2 Brix and had a hint of tannic astringency in those beers. I’ve since revised my cut off to 3 Brix and have not had any tannin problems.
PS: You can probably assume that my pH was not high [/quote]
When sparging, if the water is untreated, can’t the pH slowly rise? Isn’t this, then, a high pH due to over sparging problem?
Or…is there enough buffering capacity in a properly adjusted mash to not worry about the pH creeping up during the sparge?[/quote]
Yes, absolutely.
I find that when my sparge PH is around 5.8-6 then the final running’s went up to around 5.8-6
So now I try to keep running’s level by keeping the sparge water around 5.6
I would have to think that if you have a high natural PH of 8.0+ the mash running’s would increase even farther than 6 for sure. This is a fly sparge op fyi, But I would assume batching falls in here somewhere also.
In that same vein if your post boil PH is high enough the final beer PH might be closer to 4.8-5.0+ which will invite infections/spoilage/degradation over time quicker than a “normal” lower PH beer of 4.2-4.6
[quote=“Shadetree”][quote=“Roddy”]I thought tannins could be extracted from squeezing the grains???
Thought I had read numerous times that its okay to squeeze the hop bags after a boil but to never squeeze grains after a mash[/quote]No, tannins are extracted by high pH, not by mechanical handling - as long as you’re in the correct range, you could run the grain through a press and not get tannins in the wort.[/quote]
Actually, several commercial breweries use a mash press on the grains after the mash.
[quote=“mabrungard”]High pH can be a contributor, but I find that a major contributor is oversparging. I chased my tail for a year regarding this issue. I was cutting off my final runnings at 2 Brix and had a hint of tannic astringency in those beers. I’ve since revised my cut off to 3 Brix and have not had any tannin problems.
PS: You can probably assume that my pH was not high [/quote]
Or you could batch sparge and not worry about it!
[quote=“Denny”][quote=“mabrungard”]High pH can be a contributor, but I find that a major contributor is oversparging.[/quote]Or you could batch sparge and not worry about it!
