Just racked a schneiderweisse clone whic tasted a little bit astringent. Smelled great. Fermented at 62 to 64 degrees in my basement for 7 days. Wound up racking it for fermenter space and wound up regretting it since my final gravity was still high 1.020 down from original 1.050. So it's only gonna be 3.9% abc. But what's done is done in that regard however besides adding to much carafe 3 to the recipe, I definitely get an astringent after bite. Is that from to much carafa? I never had this happen with any of my brews before. I know I screwed up the first ten minutes of my mash by direct by having flucctuations between170 and 180. Which I got down to 152. First time using my insulated keggle so I had some complications with direct fire mash tun. Will this taste dictate with time etc? Or is there anything I could do? Thanks