Hello guys , I would like you to shed some light on me regarding astringency in my low OG beers. I found that some of my lowest OG beers have had asringency issues. Last batch of a low SMASH beer that I have brewed very carefully in regards astringecy risks finally ended up with astringent flavor. I have tasted it before bottling and it was very good, a week later after bottling it was still tasting very good, but 2 weeks after bottling it started to taste astringent , I can not figure why is this happening. I take care about all the things that can lead to get astringency , you know I ´ve been brewing for 8 years with hundred of batches under my belt but I think I am doing something wrong and I can not identify what is it. I control Ph mash in a range of 5,3 - 5,5 , sparge water under 173 F, no sparging after Ph reachs 6 or 1010 gravity aso. . So I can not understand what is happening, I find this problem when beers OG are below 1047. Any ideas?
probably has more to do with the fermentation temperature rising and falling. although mash in and sparge temps can also be factors, but I think the yeast is much more delicate than the grains in terms of producing tannins.
