The last batch of brown ale I batched was fairly astringent - combination of oversparging (I'm used to larger grain bills) and sparge water being to hot. It is in the keg now and has a not so nice "pucker" to it.
IS MY BEER RUINED???
Actually, I was wondering if adding some lactose would knock some of that astringency back or if anyone had any tips on correcting this.
IS MY BEER RUINED???
Actually, I was wondering if adding some lactose would knock some of that astringency back or if anyone had any tips on correcting this.