Okay, I think I know how I screwed this beer up. It was an American Wheat Kit. my son wanted to add some sweet orange to it. We probably added too much of the sweet orange to it, which was added to the latter part of the boil. But I think more importantly the screwup occurred well into fermentation and probably after the initial burst of fermention, The fermenter was shaken up to reactivate. I know, I know, bad bad practice. The brown hefe, I'm fairly certain is what's causing this astringency. But now what? Is there anyway to salvage this? Is there anyway to counteract that so we have a drinkable beer?
