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Old 06-19-2007, 02:06 AM   #1
Sea
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May 2007
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Can anyone suggest a remedy for the idiot who over-rinsed the grain in a Pseudo-Sparge of a partial-mash oatmeal stout? The Tannins are a little overwhelming. Perhaps some honey boiled with a little h2o and added directly to the keg?

Any suggestions are apprecieated, thanks.

 
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Old 06-19-2007, 02:21 AM   #2
grrtt78
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Nov 2006
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i believe tannins will settle out w/ time, but we are talking a long time

 
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Old 06-20-2007, 11:03 PM   #3
Trappist Artist
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I had one beer that was awful tannin-y and the taste mellowed very much at the two month mark. I say brew again and wait it out!

 
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Old 06-20-2007, 11:40 PM   #4
Lil' Sparky
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How long has it been since you brewed?

 
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Old 06-20-2007, 11:47 PM   #5
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gelatin finings are supposed to reduce tannins.

 
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Old 06-21-2007, 12:14 AM   #6
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It's actually really hard to extract a lot of tannins out of a PM with dark grains, like what you would use for a stout. Are you sure it isn't the flavour of the dark roasted grains you are tasting? They can be awfully bitter, especially when the beer is still pretty green. But it will mellow with time. Most stouts really benefit from at least a month of conditioning.

 
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Old 06-21-2007, 01:48 PM   #7
david_42
 
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Gelatin finings can be used to reduce tannins. Tannins will fade with time,though. I'd leave it alone for 2-3 months.
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