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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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