Will tannin astringency lessen with time/bottle conditioning?? - Home Brew Forums

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Old 03-29-2009, 11:51 PM   #1
Pisty_Pete
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Feb 2009
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Hi All,

I just bottled my first partial mash and was shocked and dismayed (very nearly squeezed out a few man tears even) to discover an astringent off flavor pervading. Seems pretty certain tannins are the culprit. My question is, is there any way this batch can be salvaged? Will the astringency lessen with time in the bottle?

Many thanks!
p

 
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Old 03-30-2009, 12:00 AM   #2
Edcculus
 
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Describe the astringency. How much water did you sparge with? What temperature was the water?

I'd describe tannin astringency as more of a feel than a taste. Take a tea bag and boil it for 5 minutes in about a cup of water. Thats what tannin astringency feels like. It dries out your toungue and the roof of your mouth, especially on the sides.

If it is tannins, I guess it could mellow. I've never had the problem.

 
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Old 03-30-2009, 12:52 AM   #3
ajf
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I don't know about tannin astringency, but I have had a couple beers that have tasted very astringent after about 3 - 4 weeks in the keg, but which have been fine 3 or 4 weeks later. By this, I don't mean mellowed, I mean that the astringency had completely gone. In both cases, I was using Wyeast 1028 I think.

-a.

 
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Old 03-30-2009, 03:49 PM   #4
Pisty_Pete
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Feb 2009
Greenpoint -Brooklyn, NY
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Quote:
Originally Posted by Edcculus View Post
Describe the astringency. How much water did you sparge with? What temperature was the water?

I'd describe tannin astringency as more of a feel than a taste. Take a tea bag and boil it for 5 minutes in about a cup of water. Thats what tannin astringency feels like. It dries out your toungue and the roof of your mouth, especially on the sides.

If it is tannins, I guess it could mellow. I've never had the problem.
Thanks for the responses.

It's definitely got the tea bag effect. I used this stovetop technique:
http://www.homebrewtalk.com/f39/easy...ng-pics-75231/

So, I guess my sparge temp was 175* (which cooled down to ~170* after addition of the grain bag).


 
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Old 03-30-2009, 04:34 PM   #5
alpo
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conditioning can fix a lot of things. You'd be surprised.

 
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Old 03-30-2009, 04:44 PM   #6
SpanishCastleAle
 
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See if this thread helps any.

FWIW, I tried gelatin on my tannin-beer but have not tasted it since doing so. I ordered some Polyclar and will try that when I get it.
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