Can anyone suggest a remedy for the idiot who over-rinsed the grain in a Pseudo-Sparge of a partial-mash oatmeal stout? The Tannins are a little overwhelming. Perhaps some honey boiled with a little h2o and added directly to the keg?
It's actually really hard to extract a lot of tannins out of a PM with dark grains, like what you would use for a stout. Are you sure it isn't the flavour of the dark roasted grains you are tasting? They can be awfully bitter, especially when the beer is still pretty green. But it will mellow with time. Most stouts really benefit from at least a month of conditioning.
Gelatin finings can be used to reduce tannins. Tannins will fade with time,though. I'd leave it alone for 2-3 months.
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