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Old 09-06-2011, 05:49 PM   #1
DD2000GT
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Sep 2008
Garland, TX
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Got bit by the astringincy bug it appears on my Octoberfest Ale - harsh bitter-ish taste on the sides of your tongue towards the back of the mouth. I paid extra special attention to this brew as I am making it for an Octoberfest party. My testers do not show this harshness to be fading much since I kegged (July 31) and I have about a month and a half to go until the party. What is the chances this harshness will fade?

 
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Old 09-06-2011, 05:53 PM   #2
remilard
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Nov 2008
Kansas City
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It does, but it takes a very long time (this is one of the changes the motivate people to age red wine, but this is for years not weeks).

Your best bet on your time frame is to try a fining with an affinity for polyphenols. PVPP (Polyclar is a brand name) is one.

 
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Old 09-06-2011, 07:43 PM   #3
DD2000GT
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Sep 2008
Garland, TX
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Quote:
Originally Posted by remilard View Post
...Your best bet on your time frame is to try a fining with an affinity for polyphenols. PVPP (Polyclar is a brand name) is one.
Can you add this to beer that is already kegged?

 
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