MG1602
Well-Known Member
I have extracted too many tannins in the sparge, and I now can taste it in my kegged beer.
2 weeks in the Carboy and one week in the keg at 70F. 1.040 beer with knotty.
Would the combo of fining agents solve my dilemma? Thanks in advance.
2 weeks in the Carboy and one week in the keg at 70F. 1.040 beer with knotty.
Would the combo of fining agents solve my dilemma? Thanks in advance.