WorryWort
Well-Known Member
Hi,
I've got a lager with a some noticeable astringent character. I am pretty sure that this is due to my crush, which is a whole other issue I am working on.
Anyway, I'm wondering if I can improve the beer over time via further lagering. As anyone noticed if lagering reduces tannins and or astringency by a noticeable amount? Or better yet, can you point me to a reliable resource on the matter.
Thanks!
I've got a lager with a some noticeable astringent character. I am pretty sure that this is due to my crush, which is a whole other issue I am working on.
Anyway, I'm wondering if I can improve the beer over time via further lagering. As anyone noticed if lagering reduces tannins and or astringency by a noticeable amount? Or better yet, can you point me to a reliable resource on the matter.
Thanks!
