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Old 06-22-2011, 01:43 PM   #1
sideshow_ben
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After learning to do a turbid mash for a lambic, I decided to try using it for my standard Witbier recipe. After giving the beer a number of weeks in the secondary, I transfered to my keg and carbed it, and just tried it out. There is a definite bitterness and mild astringency to the beer that I haven't tasted before and that does not seem quite like the usual effects of my hops, so I am assuming these are tannins from the mash. Anyone have some thoughts on whether these tend to ease off at all in a matter of extra weeks or if this is a multi-year aging requirement (like in wine)?

 
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Old 06-22-2011, 02:16 PM   #2
caiafa
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Just skip the classic turbid mash and dump a spoon or two of wheat flour at boil.

 
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Old 06-22-2011, 03:09 PM   #3
ReverseApacheMaster
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Is that an effect of tannins or of the unconverted starch from the turbid mash?

 
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Old 06-22-2011, 03:10 PM   #4
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I've had samples of young turbid mashed beers that didn't have much of a tannic bite, but the really hot sparge certainly could cause problems. What was your schedule? I believe gelatin is supposed to help pull out tannins, although it will also kill your haze.
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Old 06-22-2011, 03:13 PM   #5
sideshow_ben
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Gelatin eh? I wonder if Islinglass would do something similar?

I didn't do a ridiculously hot sparge for this since...just around 170-175F, if memory serves.

 
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Old 08-11-2011, 12:06 AM   #6
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Quote:
Originally Posted by sideshow_ben View Post
Gelatin eh? I wonder if Islinglass would do something similar?

I didn't do a ridiculously hot sparge for this since...just around 170-175F, if memory serves.
I think I have the same issue going on with my last two beers. IPAs. Did you ever get it nailed down. I took mine to a pro brewer and he said "It's pretty good but has just some slight astringency and I don't know what it is. I don't know what I changed. Its upsetting.

 
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Old 08-11-2011, 12:43 PM   #7
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In an IPA you could be getting astringency from your hops, what was your recipe/procedure?
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