Scratching my head on this beer and may very well dump it. This will be my second dumper of 80+ batches and its a real bummer. My girlfriend wanted a Saison with a fruit addition so I decided why not use prickly pear since I rarely do fruit beers, great idea?. Recipe was around 90% pils and 10% wheat using wy3711, this is a base for Saisons I use often when trying to make a new recipe to make my own. Brew day procedures went fine, sanitation went fine, even adding fruit to the primary went fine.
When I took my final gravity reading the base beer came through and you could tell it was a saison and the prickly pear gave a slight melon/cucumber tone that was really refreshing. Last night I put it on tap after carbing in the keg for over two weeks and it may be the most astringent and medicinal mess ever. Could the seeds be the culprit for the tannins ?, there were a lot of them. Tap water somewhere in the process for the medicinal taste?
When I took my final gravity reading the base beer came through and you could tell it was a saison and the prickly pear gave a slight melon/cucumber tone that was really refreshing. Last night I put it on tap after carbing in the keg for over two weeks and it may be the most astringent and medicinal mess ever. Could the seeds be the culprit for the tannins ?, there were a lot of them. Tap water somewhere in the process for the medicinal taste?