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Old 06-17-2011, 05:42 PM   #1
BrookdaleBrew
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Nov 2008
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I brewed a big stout a while ago and it's been aging in secondary for a few months. The issue is that since my water is terrible for big stouts, (something I didn't realize at the time I brewed it) it has a nasty astringency in the finish that pretty much makes it undrinkable.

I was thinking about adding some chipotle peppers to it since those would add a smoky, spicy finish to the beer which would hopefully help mask the astringecy. I'm also open to other suggestions as well.

Thanks!



 
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Old 06-17-2011, 06:17 PM   #2
ReverseApacheMaster
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Jul 2009
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Peppers would be good. Smooth oak flavors would also do well to balance the astringency. If you go the oak route, make sure to use french oak and/or lightly toasted oak so it doesn't add more astringency.



 
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Old 06-17-2011, 07:22 PM   #3
davefleck
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Edgewater CO
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Just give it time. Don't blow more time and energy trying to fix it.

 
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Old 06-17-2011, 08:07 PM   #4
ChillWill
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Oak it for a few weeks then bottle it and leave it for a while.

I've had some really astringent stout before as I used too much black patent... it aged out though.

 
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Old 06-17-2011, 08:15 PM   #5
davefleck
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Won't adding oak increase astringent flavors? Pretty sure the tannins do that

 
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Old 06-17-2011, 08:35 PM   #6
ChillWill
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If you over oak it can add astringency (which fades with time), however adding a small amount will smooth it out nicely.



 
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