DrJerryrigger
Well-Known Member
Okay, I'm sure this comes up a lot, but I find the search next to useless (I did try).
So here is what happened; I brewed a batch of a brown ale on Sun using new equipment. My mash pH was too low, so I added stuff, still to low, added stuff, still too low, added stuff, oh crap too high, and by that time I had been mashing for too long, so I let it ride for 5 min and mashed out.
Anyway I did a fly sparg for the first time, and the gravity of the run off stayed up for a long time. I collected about twice what I wanted to by the time it dropped to about 1015 when I stopped. So to keep up my stupidity I mixed it all and boiled for 5 hours.
Anyway today I drank a hydrometer sample and it has no body and has a lot of tannins in it. Is there anything I can do to reduce the tannins in this batch (which took 13 hours to make)? Should I just shut up and see how it is after a month or two?
So here is what happened; I brewed a batch of a brown ale on Sun using new equipment. My mash pH was too low, so I added stuff, still to low, added stuff, still too low, added stuff, oh crap too high, and by that time I had been mashing for too long, so I let it ride for 5 min and mashed out.
Anyway I did a fly sparg for the first time, and the gravity of the run off stayed up for a long time. I collected about twice what I wanted to by the time it dropped to about 1015 when I stopped. So to keep up my stupidity I mixed it all and boiled for 5 hours.
Anyway today I drank a hydrometer sample and it has no body and has a lot of tannins in it. Is there anything I can do to reduce the tannins in this batch (which took 13 hours to make)? Should I just shut up and see how it is after a month or two?