Recent content by mfvreeland

@Beerens: No, I didn't. I let it drip for a few moments; then I discarded it. @Sacdan: Did you store it cold or at room temperature? I've heard that colder temperatures promote clarifying the beer, but I'm unsure if this would have any affect on the presence of astringency.

It was an extract batch, although I did steep specialty grains for it. I was quite careful to maintain the proper temperature range and steeping time, however.

Hi All, Recently I brewed a brown porter that has unfortunately developed a very distinct astringent taste. I bottled it three weeks ago, and today's sample was still quite astringent, yet the beer otherwise tastes good. The beer was brewed using a top-cropping yeast strain (Wyeast London...

Thanks for the advice guys. Regarding crash cooling: I've never tried it before. Since I will be bottling, is this something that I should avoid entirely, or is it still a good idea if I'm sure that I've reached the desired FG? @AnOldUR: Thanks for sharing your experience and for that...

Thanks for the input jfr1111. My beer is also pretty low gravity (1.045 OG), but I am not using an open fermenter. I'm using a standard carboy-and-airlock setup, and I don't believe I could get a spoon in there. I would like to just leave the beer alone and rack as normal when it comes time...

So here's the story. I'm currently fermenting a basic porter using Wyeast 1318. I didn't really know what this meant before I started this beer, but apparently Wyeast 1318 is a "true top-cropping yeast strain." Evidently, this means that the initial fermentation will be intense (using a...