I have extracted too many tannins in the sparge, and I now can taste it in my kegged beer.
2 weeks in the Carboy and one week in the keg at 70F. 1.040 beer with knotty.
Would the combo of fining agents solve my dilemma? Thanks in advance.
I've never used either of those for that reason (just for clearing). Wild guess on my part, but I'd say no.
I have used gelatin for this reason, and it worked pretty well. The astringency went away, but it took a little time.
Hmmm, I'm under the impression that:
-gelatin is best used for helping drop yeast
-polyclar is a better fining agent on all counts
I'd be interested to see if it works.
Had the same problem
The polyclar worked wonders
I used a teaspoon I the keg and it helped alot
Because God hates it when you drink bad beer