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Old 10-04-2012, 03:48 AM   #11
kepling5001
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Frodo you give me hope haha! I will say the beer does smell dryish but still smells good to my inexperience nose

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Old 10-04-2012, 03:48 AM   #12
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What type of beer were you brewing frodo?

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Old 10-04-2012, 04:24 AM   #13
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it was an irish red ale, 1 lb of crystal 60L. my notes say "very obvious caramel sweetness, but not cloying" - nothing about bitter or astringent, and i remember this was a really nice beer! (early 2010).

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Old 10-04-2012, 04:55 AM   #14
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Tannin extraction depends on the roast of the grain. For you, Frodo, not much is there, but the OP had dark grains for the color.

Since they weren't in there that long, you may be good. Don't toss it until you taste it. It's a stout, so don't toss it until at least 3 months in the bottle or keg. The flavors on a stout tend to mellow with age, so be patient. Take it all the way through.

I had a double chocolate cherry stout that reeked at bottling and didn't taste good (like vomit, honestly). Three and six months later the flavor wasn't drinkable but it didn't make me want to puke, but the smell was still terrible. A year later, after dumping all but 6 bottles, I opened two of them and it had developed a copper flavor. The rest got dumped. Anyway, the flavor got significantly better over time and my issue was the cherries and I probably oxygenated the hell out of it because I was freaking out about it stalling at 1.030 in the primary. I made many more mistakes, and much worse ones honestly, and with age it improved. Ok, that was rambling and not really germane, but there you go.

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Old 10-04-2012, 05:26 AM   #15
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Quote:
Originally Posted by kylevester
Tannin extraction depends on the roast of the grain. For you, Frodo, not much is there, but the OP had dark grains for the color.
oh ok... any empirical evidence, or just boogeyman speak?
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Old 10-04-2012, 05:30 AM   #16
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See How To Brew, Brewing Better Beer, and many other books on the subject of brewing. Along with food science...

Higher roast means more astringent tannins. So, with grains like chocolate malt and black barley, there is more astringency/bitterness potential from too high of extraction temp.

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Old 10-04-2012, 06:21 AM   #17
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Oh ok. Yeah OP, your beer is ruined.

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Old 10-04-2012, 08:39 AM   #18
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Damnit! I just did a batch from Homebrewer's Outpost and followed the same procedure (as stated in their directions). I just re-read Palmers book and he said to steep between 150'-170'.



So much to remember.

On a positive note, my OG sample tasted great.

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Old 10-04-2012, 08:56 AM   #19
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Just dry hop it with fresh 2012 amarillo .. 4 oz and u good to go \/\/

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Old 10-04-2012, 09:54 AM   #20
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So an update....I woke up this morning and read the comments and decided to at least try my satellite bottle a sip. It actually tastes great! Very sweet but I'm assuming that's BC of the wort sugar that hasn't been converted to alcohol yet. Will the taste vary that greatly from this stage to final product? Are the tannins move evident later? Thank you guys for the helpful info

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