warwicke36
Member
I have a question in regards to a tannin type flavor I get in everything I brew. I make sure never to go above 155 with specialty grains. Never steep the grains for longer than 30-45 minutes... and every brew i make has a tannin type bitterness to it. The taste usually goes away over time, but usually takes months of bottle conditioning to start to go away. I noticed today that I opened a belgian (pre-maturely 2 months in the bottle) and poured half of it into a glass and it was heavenly, no complaints at all. then i poured the second half and it was bitter, just like everything else. Does these tannins sink to the bottom and get stuck in the yeast cake over time? What tips does everyone have other than steep temp and time?