I have family coming to town soon and I am kind of in a pickle. I when I missed my mash temp by several degrees, I corrected with boiling water, which I believe leached out tannin. There a strong tannin aftertaste now that my primary is done (Cream Ale). Now, the beer is still cloudy, so I am hoping that I am over obsessing about this and I just needs to sit. I want to cold crash it for a few weeks and use a combination of polyclar and gelatin finnings to try to save the beer, but I want to have a oatmeal stout in the process of fermenting too.
THE MAIN QUESTION -----> I was wondering if after fermenting the oatmeal stout in my fridge at 62*, I can let it sit in secondary in my house, which is about 76-78, while I am cold crashing my Cream Ale.
THE MAIN QUESTION -----> I was wondering if after fermenting the oatmeal stout in my fridge at 62*, I can let it sit in secondary in my house, which is about 76-78, while I am cold crashing my Cream Ale.
