Expert: John Snyder - 8/29/2007

Question
Hi John, it's me again.  I am still having trouble with strong flavors in my brew. After a lot of thought I would like to ask this: I have been thinking of dry hopping as only adding aroma, but what I now read is that you get flavor also. Could this be giving me a tannin-astringency that I tend to interpret as AA bitterness? I have been using more hops than you recommended for this, believing I could do no harm while I punch up the aroma.

                       Thanks,  -Jim S.

Answer
Jim,that flavor is probably in the wort due to the release of these tannins (polyphenols) from the grain,into the wort.80% of beer astringency comes from the grain.High Ph sparge water,and or,high temp.sparge water will release these water soluble compounds into the wort.If you are using a liquid malt extract,this astringency is most likely a producer created problem