puravida286
Well-Known Member
- Joined
- Aug 12, 2006
- Messages
- 115
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I have accepted the fact that my first homebrew, which will be bottled this coming Sunday, will have lots of tannins in it due to the fact that I boiled my crystal malt grains in the wort for 60 minutes. I am also worried that I scorched the LME by pouring it all (7lbs) in at once, but that is a seperate issue. I have heard that tannins give a "medicinal" quality to the beer, however I'm not quite sure what this means. Does anyone have any input from experience on what too many tannins taste like? Will my beer still be tasty?
P.S. I was using
7lbs Pre-hopped Coopers IPA LME
1lb Crystal Malt 60L
1oz Cascades at flame-out
P.S. I was using
7lbs Pre-hopped Coopers IPA LME
1lb Crystal Malt 60L
1oz Cascades at flame-out