Hi, Has anyone ever tried to, and more importantly succeeded, in removing the astringent flavour caused by too high a mash ph once fermentation is finished? I have been using a ph stabilzer and getting mixed resutls with it - my latest pale has come out increadibly bitter. Moving foward i am reverting to calculating my own additions, serves me right for being lazy and relying on the stabilizer. So what i have done is taken a 100ml sample of the astringent beer and added a few drops of lemon juice to it. Whilt the beer had a lemony flavour the bitterness had reduced dramitcally. (i presume i have essentially just lowered the ph). Does anyone know a substance i could use to reduce the ph without affecting the flavour? I really dont want to throw away 25l of beer with 300g of nice hops in! Any advice appreciated!