Originally Posted by Dgonza9
Mine is not a success so far. Probably just needs more time in the keg. Only kegged it a week ago, but it seems to be developing an astringent quality, more so than when it was in the fermenter. Don't know what could be wrong. Hit all temps and gravity readings dead on. Fermented for two weeks at 68 degrees. Then I filtered and kegged.
This happened the last time I made this as well, only that time my sparge water got the mash way too hot, up to 180. That time beer was astringent going into the fermenter and never changed. I wound up dumping half of it.
Hopefully this will mellow out. I just dry hopped half with more centennial.
Just an update, a few more days in the keg and this is already mellowing and smoothing nicely. Not sure why it seemed so astringent upon first filtering and transferring to kegs, but now it's tasting nice and only getting better.
I'm too impatient with all these stories of 3 weeks grain to glass. I think 5 weeks is usually a better plan. Must learn patience! Not sure why this is an issue. I have four other beers on tap. LOL.
On Tap: Belgian Barrel Aged Barleywine, Da Yooper's Oatmeal Stout, Breakfast Stout, Hop Your Face Off IIPA, Catcher in the Rye Saison, "Wino-head" Nelsin Sauvin Gumballhead.
Bourbon Barrel Duchesse De Bourgnone
Fermenting English Mild
on Deck: Lager?