Hey all,
Just got my score sheets back from the first round of NHC. I brewed an extract Marzen / Oktoberfest w/ specialty grains. The main point stated was that they detected astringency and I should lower the sparge temp. Well no sparging since it was steeping grains then extract. So, my question is, how do I fix the astringent flavor on my next batch? Lower the steeping temp? I steeped at 155 degrees for 45mins, added the extract and boiled for 60mins.