My beers have a apparent harshness once they’re in the keg for about a month and the aroma hops tend to fade.
I’ve read from several brew veterans that they have been adding their dark grains later in the mash, not right at the beginning.
I’m going to try a path Beersk mentions which is to set my water profile for an amber balanced in Bru’n water so it results in 5.5 at room temp. Then add the dark grains with 20 minutes left. Then also recheck the PH. I realize there maybe a slight reduction in flavor from this action but if this helps I’ll adjust the grain amount.
I’m interested in reading what other brewer use as their approach. Anyone do something different?