Beer Forum

Hi All,
I recently did my second all grain and I'm having same exact problem. It has this lingering grainy aftertaste. I would best describe it as slightly cardboardy. Don't have that problem with partial mash. No idea what the problem is. Please help

Is it kind of a grainy astringency? Could you describe your process a bit? And the recipe/style?

The likely issue would be either excess heat or high mash pH that are bringing out a lot of tannins from the grain husks.

anday6 wrote:Is it kind of a grainy astringency? Could you describe your process a bit? And the recipe/style?

The likely issue would be either excess heat or high mash pH that are bringing out a lot of tannins from the grain husks.

+1

It's kinda grainy. Idk how to describe it better. Cardboard/grainy. I think it's ph cause it only happens to my light beers. I should go back to using campden tablets.
It was very light beer, i mashed at 150. I try to avoid splashing as much as possible.

Can you give a more detailed run down of your process? You're not a fly sparger are you?

Ok. So here's my usual process. I would have two pots on the stove. One I'll use as my mash tun. I'll heat up water to 155ish and then drop all the grain into nylon bag. I will mix the grain up a bit and then bring temp up if needed to 150ish. I keep low fire so it keeps temp about the same and mix grain once in a while. Second pot i heat up to 180ish and just let it sit covered. After an hour of mashing i drain the bag and put it into second pot, teabag it 3-4 times and then drain it again. Combine both pots and bring to boil. Not sure if you need more info.

You might have to add a tiny bit of lactic acid and/or some brewing salts to bring the pH down in your mash. Especially with a light grainbill. Your water might be too soft to begin with. Download Palmer's RO worksheet and all will magically be fixed...


Mylo

Thanks Mylo. I think that's the problem. My water is soft. I used to add a bit of calcium sulfate but notanymore.