I was convinced after tasting the pre-fermentation wort for my 5-Kilowatt Blonde No-Sparge batch that this technique would help me further reduce the chance of astringency in my beer. I was wrong. Don't get me wrong, most people would not even notice it but due to my on going battle with this issue I am hyper sensitive to it.... That being said, the English Pale ale I made before this using my standard fly sparging actually was less astringent. Sooooo.... considering that it may have only saved me about 10 minutes of my brew day, I think I am going back to sparging.
*** Update (2/15/16)
After a bit more time, any astringency is completely gone. The beer is now crystal clear! Will I try another no-sparge batch? Most definitely! 10 minutes is 10 minutes...... Besides, now that I have the giant mash tun it should be even easier.
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