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Old 10-05-2009, 07:11 AM   #11
GotMOAB
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Oct 2009
Colorado
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I removed the grain bag when I was done boiling. I know your not being a dick, no biggie. It was a rookie mistake that I should have used my better judgement on. I herd that if I leave it sitting in the fermentor for awhile longer, it will reduce the tannins?? Any truth to this? Thanks for the help BTW



 
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Old 10-05-2009, 07:13 AM   #12
weirdboy
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May 2009
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I would just taste it and see. My guess is that the spices will help balance out any astringency anyway.



 
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Old 10-05-2009, 07:57 AM   #13
GotMOAB
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Oct 2009
Colorado
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well, i cant sleep so i just went an checked my readings to see what they said (been in primary for since tuesday).

First reading:
SP. GV:1.056
BALLING:1.5
Potential Al: 7.1

Second reading:
SP. GV:1.010
BALLING:1.3
Potential AL:1%

I ran these numbers through a calculator and it says my alcohol by volume is 6.3%. but in the recipe i followed it said the alcohol by vol. was 4.6.


As far as the taste.... it tastes nothing like a pumpkin pie... at all! haha, but i think i am still going to bottle it and see what happens.

 
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Old 10-05-2009, 08:45 AM   #14
BillTheSlink
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Mar 2009
Cincinnati
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According to what's on the Midwest home brewer site they sell gelatin finnings (Look around the Irish Moss) that makes the claim it reduces tannins, but that seems a bit like snake oil to me. But give it a shot. It is cheap so why not. If you need a link let me know and I'll pm it to you, but their site has a good search function.
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Old 10-05-2009, 03:18 PM   #15
weirdboy
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There is no reason to buy gelatin finings from a homebrew store. Just go to the grocery store and buy unflavored gelatin. Then, do a search on gelatin finings here on HBT and follow the instructions you find.



 
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