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Old 10-04-2009, 08:34 PM   #1
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Default Lagering and Tannins/Astringency


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 :(
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Old 10-04-2009, 08:46 PM   #2
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I don't know specifically about astringency that may not be tannin related but tannins will precipitate out of your beer over time.
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