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Old 07-29-2007, 04:51 PM   #1
Phan71
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Nov 2006
Chicago, IL
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I have a stout that I've recently tried a few of (after 3 weeks in the bottle). It seems I over-sparged (or over steeped) the specialty grains (recipe below), because it definitely has a bitter, astringent flavor (noticeably from the roasted barley). It's not a devastatingly horrible flavor, just not very ideal; the beer would certainly taste better without it.

My question is, is this one of those things that will mellow out with longer aging? Should I let this one sit a while for optimum flavor, or just write it off as a learning experience? (I seem to be having a lot of "learning experiences" lately, this is the second of three batches with a problem - hopefully the wheat ale I brewed last night will break this streak!)


1# Two Row malt
.5# UK Crystal Malt (~60L)
.5# Chocolate Malt
.5# of roasted barley
3.3# Northwestern amber LME (late edition - 15 min.)
1# Northwestern Amber DME
1 oz. of Chinook pellets @ 60 min.
.5 oz. of Chinook pellets @30 min.
.5 oz. Cascade (Whole Leaf) @ 30 min.
1 tsp. Irish Moss
1056 American Ale yeast

Steep the grains at about 160 degrees for 45 min. in about 2.5 gal. Sparge with another 1-1.5gal of 170 degree water.



 
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Old 07-29-2007, 05:30 PM   #2
FlyGuy
 
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Jan 2007
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Yes, absolutely those harsh bitter flavours will mellow with time. It probably isn't that you extracted a lot of tannins, but rather you are tasting the bitter character of the dark roasted grains. Give the beer a couple months (or 4-6 if you are really patient!) and it will improve tremendously, I am sure!



 
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Old 07-29-2007, 05:43 PM   #3
Phan71
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Nov 2006
Chicago, IL
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Well, I'm glad of that, but I still worry. Will it still mellow if it is tannins in the brew?

(Sorry to persist, but I tend to worry too much!)

 
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Old 07-29-2007, 05:46 PM   #4
Foreigner
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Jun 2007
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Quote:
Originally Posted by FlyGuy
Yes, absolutely those harsh bitter flavours will mellow with time. It probably isn't that you extracted a lot of tannins, but rather you are tasting the bitter character of the dark roasted grains. Give the beer a couple months (or 4-6 if you are really patient!) and it will improve tremendously, I am sure!

agreed. I sometimes post too quickly with a "my beer tastes weird" thread. You will be just fine if you give it some time. RDWHAHB
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Old 07-29-2007, 06:15 PM   #5
homebrewer_99
 
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As a lead from another post...did you squeeze the liquid from the grain bag?
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Old 07-29-2007, 09:14 PM   #6
Phan71
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Nov 2006
Chicago, IL
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Quote:
Originally Posted by homebrewer_99
As a lead from another post...did you squeeze the liquid from the grain bag?
Yeah, I think I may have, but I thought just a little. I've done this before with no noticeable impact, I guess I just did it too much this time!

 
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Old 07-29-2007, 11:28 PM   #7
FlyGuy
 
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Quote:
Originally Posted by Phan71
Yeah, I think I may have, but I thought just a little. I've done this before with no noticeable impact, I guess I just did it too much this time!
No, I doubt it. Stouts always taste like that when they are green. Just be patient and give it some time. It will mellow and blend and become wonderful!



 
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