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Sea · Jun 18, 2007

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?

Any suggestions are apprecieated, thanks.

grrtt78 · Jun 18, 2007

i believe tannins will settle out w/ time, but we are talking a long time

Trappist Artist · Jun 20, 2007

I had one beer that was awful tannin-y and the taste mellowed very much at the two month mark. I say brew again and wait it out!

Lil' Sparky · Jun 20, 2007

How long has it been since you brewed?

kaptain_karma · Jun 20, 2007

gelatin finings are supposed to reduce tannins.

FlyGuy · Jun 20, 2007

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.

david_42 · Jun 21, 2007

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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