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Brewing a dry stout?

Hello does anyone have any tips for brewing a dry stout without it becoming to astringent?

All grain or extract? Astringency is usually caused from tannin extraction from a pH issue in the mash, sparging too hot, or overattenuation/acid production from infection. The main culprit is mash pH, though… keep it in check, and you should be good to go.

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I think he’s talking about the acidic astringency from the dark grains. If you want to smooth that flavor out a bit consider adding the crushed grains about 10 mins remaining in mash or research cold steeping them.

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