Kegconnection Complete Starter Kit and More Giveaway!


Home Brew Forums > Home Brewing Beer > Beginners Beer Brewing Forum > Tannins in beer

Reply
 
LinkBack Thread Tools
Old 07-26-2013, 12:06 PM   #1
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default Tannins in beer

I brewed a cream ale recently. It was an extract kit with specialty grains. I steeped grains longer than I should have unintentionally(kids). I think I also used too much water. I tasted a bottle after two weeks and has a bitter aftertaste. I would describe it sharper than a bittering hops taste. I suspect tannins. My question is can tannins be eliminated by bottle conditioning? If not that's fine I can take the bad news. The bitterness isn't that bad to where ill dump them. Any info on this would be helpful. Thanks guys.

__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:40 PM   #2
flars
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Medford, WI
Posts: 2,908
Liked 364 Times on 334 Posts
Likes Given: 65

Default

How long do you think your steep was and what was the max temperature of the steep? Have you tested the pH of your water? Tannin extraction can come from water with a pH of 5.5 and higher.

__________________
flars is online now
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:47 PM   #3
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default

I steeped for at least 30 mins when directions stated 20 or 25 not sure exactly tho. It called for 1 to 2 gallons of water. I had more like three in there. The temp called for 155 F. I hit the temp dead on and maintained it I'm fairly sure. Thanks for reply man.

__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:48 PM   #4
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by rynoryan
I steeped for at least 30 mins when directions stated 20 or 25 not sure exactly tho. It called for 1 to 2 gallons of water. I had more like three in there. The temp called for 155 F. I hit the temp dead on and maintained it I'm fairly sure. Thanks for reply man.
As far as pH goes I used spring water. Sorry, fairly new here and not too familiar with pH control.
__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:48 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,359
Liked 4279 Times on 3118 Posts
Likes Given: 825

Default

It may age out a bit, but not much. One thing that does drop polyphenols (tannin is a polyphenol) is lengthy lagering. That is one reason that lagers are "smoother". You can try putting them someplace very cold for a few weeks to see if that helps, but it really depends on why you have that flavor. If it's hops polyphenols, that will get better but if it's from a too-high mash/steep/water pH, it won't improve much if at all.

I am thinking that it's the latter- that in such a light beer it would easy to have a too-high pH and especially when using tap water. What was the water you used for the batch?

Edit- I replied at the same time you did! Using "spring water" is tough, because you don't know what's in it. I'd try reverse osmosis water, from the big "water machines" at some grocery stores and places like wal-mart, if you're purchasing water. That way you know what is in it (basically nothing) and can add a bit of calcium chloride to it if you want.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 12:54 PM   #6
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by Yooper
It may age out a bit, but not much. One thing that does drop polyphenols (tannin is a polyphenol) is lengthy lagering. That is one reason that lagers are "smoother". You can try putting them someplace very cold for a few weeks to see if that helps, but it really depends on why you have that flavor. If it's hops polyphenols, that will get better but if it's from a too-high mash/steep/water pH, it won't improve much if at all.

I am thinking that it's the latter- that in such a light beer it would easy to have a too-high pH and especially when using tap water. What was the water you used for the batch?

Edit- I replied at the same time you did! Using "spring water" is tough, because you don't know what's in it. I'd try reverse osmosis water, from the big "water machines" at some grocery stores and places like wal-mart, if you're purchasing water. That way you know what is in it (basically nothing) and can add a bit of calcium chloride to it if you want.
Thanks for the info. All that going into the "brew book" now. I'm trying to master a few steps at a time. Sounds like I may need to focus on my water next.
__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 01:18 PM   #7
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 60,359
Liked 4279 Times on 3118 Posts
Likes Given: 825

Default

Quote:
Originally Posted by rynoryan View Post
Thanks for the info. All that going into the "brew book" now. I'm trying to master a few steps at a time. Sounds like I may need to focus on my water next.
Maybe. Usually, for extract brewing it's not a big issue but for these lighter colored beers it can be.
__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is online now
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 01:29 PM   #8
flars
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2011
Location: Medford, WI
Posts: 2,908
Liked 364 Times on 334 Posts
Likes Given: 65

Default

Quote:
Originally Posted by rynoryan View Post
I steeped for at least 30 mins when directions stated 20 or 25 not sure exactly tho. It called for 1 to 2 gallons of water. I had more like three in there. The temp called for 155 F. I hit the temp dead on and maintained it I'm fairly sure. Thanks for reply man.
I don't hink a few minutes of extra steep time would do it, nor extra water. Temp was far from 170° so that is not a consideration for tannin extraction. To eliminate some of the variables test the pH of the water. Brew stores will have pH testing strips for acid and alkaline solutions.
Was this a kit which had pre-hopped LME?
__________________
flars is online now
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 02:19 PM   #9
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Quote:
Originally Posted by flars

I don't hink a few minutes of extra steep time would do it, nor extra water. Temp was far from 170° so that is not a consideration for tannin extraction. To eliminate some of the variables test the pH of the water. Brew stores will have pH testing strips for acid and alkaline solutions.
Was this a kit which had pre-hopped LME?
No, not pre-hopped. I added bittering hops at 60 mins if I recall correctly(can't remember what kind). I think I added flavoring hops at 10 minute mark. Sorry I can't be more precise. I didn't start taking notes till after this batch.
__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Old 07-26-2013, 02:21 PM   #10
rynoryan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2013
Posts: 68
Liked 4 Times on 3 Posts
Likes Given: 5

Default

Another thing I remember was tasting it as I bottled. It had a mildly sweet flavor to it. I didn't notice that bitter bite till after trying one in bottle.

__________________
rynoryan is offline
 
Reply With Quote Quick reply to this message
Reply


Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Green beer vs. extracting tannins vs. racking too early Heflover All Grain & Partial Mash Brewing 7 09-10-2012 12:30 AM
Tannins in beer? pgbrewing Beginners Beer Brewing Forum 9 07-23-2012 02:10 AM
Tannins in beer - removal suggestions? keesh All Grain & Partial Mash Brewing 18 01-25-2012 07:52 PM
Tannins!!! (another "is my beer ruined") DrJerryrigger General Beer Discussion 15 09-03-2011 02:08 PM
Tannins in finished beer m1lkm4nn Beginners Beer Brewing Forum 2 04-14-2011 03:37 AM