Astringent

Cause:

A drying puckering flavor like chewing on a grape skin. Tannins are extracted from grains when it is boiled, oversparged, sparged with hard water or mashed too long.

Corrective Action:

Keep sparge temperature down. Don't boil grains, keep the temperature under 170 degrees F. Mash only as long as necessary to complete the conversion.

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