Ask The Brewmasters

Dear Team, 

We got an internal note about the off-flavor of Astringent in Finished Product Beer. 

Is the use of old malt related to this off-flavor?  

Best wishes, 

Ratny

 pH differences effect extraction of polyphenols which can effect astringency. See Keith Thomas in   the The Oxford Companion to Beer. 

Excess levels may arise from specific ingredients but most often from poorly managed sparging, after the mash, particularly with high pH liquor. <xrefgrp>See </xrefgrp>sparging. In these conditions over-sparging drains phenols from the grain husks leading to an aggressively dry beer with a harsh aftertaste.

This took 2 seconds to search on the internet. 

Dear Team, 

We got an internal note about the off-flavor of Astringent in Finished Product Beer. 

Is the use of old malt related to this off-flavor?  

Best wishes, 

Ratny

Thank you for your answer! 

However, my question is further than pH and temperature control during sparging. 

Is the use of old hop resulting in higher astringent? 

Is the use of old malt resulting in higher astringent? 

 pH differences effect extraction of polyphenols which can effect astringency. See Keith Thomas in   the The Oxford Companion to Beer. 

Excess levels may arise from specific ingredients but most often from poorly managed sparging, after the mash, particularly with high pH liquor. <xrefgrp>See </xrefgrp>sparging. In these conditions over-sparging drains phenols from the grain husks leading to an aggressively dry beer with a harsh aftertaste.

This took 2 seconds to search on the internet. 

Dear Team, 

We got an internal note about the off-flavor of Astringent in Finished Product Beer. 

Is the use of old malt related to this off-flavor?  

Best wishes, 

Ratny