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Hi Guys thanks for suggestions, i use an immersion chiller, reach pitching temp 15min after whirlpool (15min rest) As for salt additions I target 100-150ppm Ca (8g or 2 teaspoons), and 50ppm Cl, and 100ppm SO4 As i do BIAB I dont sparge. It is my understanding because of the higher water...

Thanks D80! Recipes are not exactly the same but in terms of base malt proportion and hop additions nothing has changed. All pretty standard recipes really nothing super crazy. Its ironic that getting more technical on the water side of things I have ended up with a worse product. I might just...

Currently on batch #25 and astringent issue have only surfaced on past 5 batches, seems to have coincided when i stopped using (2 tsp) 5.2 stab (because of the bad rep it gets) and started adjusting water chemistry and mash pH. So current adjustments are: 32l very soft water (Ca:6.8, Mg:2.8...

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