In the extract case, the usual cause is using too much water when steeping your grains. During the mashing and lautering process, some tannins are extracted from the grain husks, although in most cases the tannin level remains below the flavor threshold that most people can detect.Įxcessive tannins can be extracted in your beer if you allow the pH to be driven too high (above 6.0) either when steeping grains in an extract brew or when lautering an all-grain brew. Tannins are a form of polyphenol that naturally occurs in malted grains and is derived primarily from the grain husk. Based on your description, the most likely cause is excessive tannins, though it is also possible you used an excess of grains from the “harsh zone,” which I’ll describe in a minute. It’s not a hoppy flavor but tastes more like a harsh tea or overdone coffee finish. A Craft Beer & Brewing Magazine reader recently asked us the following question: My last beer has a sharp harsh bitter finish to it.
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