I've got a lager with a some noticeable astringent character. I am pretty sure that this is due to my crush, which is a whole other issue I am working on.
Anyway, I'm wondering if I can improve the beer over time via further lagering. As anyone noticed if lagering reduces tannins and or astringency by a noticeable amount? Or better yet, can you point me to a reliable resource on the matter.
In Process - Russian Imperial Stout, Nelson Sauvin Rye IPA, Mild No.3
In Kegs - Barley Wine, Apfelwein, Wild BlackBerry Wheat, Coffee Oatmeal Porter
Gone - so many :(