Ok, I know that this question has been asked before, or at least similar to it, but here I go.
My first batch of beer that I brewed was an amber beer (recipe below). It initially tasted awesome, people couldn't get enough of it. After about 2 weeks after initial tasting, it started to have an astringent taste to it. This was beer that had been in the fridge for about 2 weeks. Beer that had been at room temp for 6 weeks then put into the fridge for 2 days also tasted like astringent.
Now, my second batch, a Belgian lager, is tasting like astringent after 4 days in the fridge (initial tasting after 2 days of refrigeration was awesome). I sanitized this stuff with a non-rinse sanitizer.
Here are the recipes:
1st beer
1 lb Pilsen grain
1 lb Dextra Pils grain
1 lb Amber kiln grain
steep at 160 for 45 minutes
add 5.5 lbs of amber LME
Boil
Add 0.75 oz of Mt Hood pellets for 60 min
Add 0.25 oz of Mt Hood pellets for 15 minutes
Wyeast 1275
Primary for 2 weeks @ 63 degrees
Secondary for 2 weeks @ 70 degrees
Bottle condition for 2 weeks @ 70 degrees
2nd beer
1 lb Belgian Pilsner grain
1 lb German Pilsner grain
1 lb Dextrine malt
steep at 160 for 45 minutes
add 5.5 lbs of light LME
Boil
Add UK First Gold Pellets 1 oz at 60 min
Add UK First Gold Pellets 0.6 oz at 30 min
Add UK First Gold Pellets 0.2 oz at 15 min
Wyeast 2035
Primary for 8 days @ 55 degrees
Secondary for 2 weeks @ 45 degrees
Lager for 2 weeks @ 35, add Mt Hood Dried hops, 1 oz and orange zest
I thought I learned a lesson about sanitizing after the first batch. The second batch I bottled but didn't rinse the cleaner (B-brite) before sanitizing, which I am thinking may have caused the astringent issues.
I also have 47 bottles of a California common conditioning right now and am planning on doing the 1st batch again this weekend. Any help is appreciated!!!!
My first batch of beer that I brewed was an amber beer (recipe below). It initially tasted awesome, people couldn't get enough of it. After about 2 weeks after initial tasting, it started to have an astringent taste to it. This was beer that had been in the fridge for about 2 weeks. Beer that had been at room temp for 6 weeks then put into the fridge for 2 days also tasted like astringent.
Now, my second batch, a Belgian lager, is tasting like astringent after 4 days in the fridge (initial tasting after 2 days of refrigeration was awesome). I sanitized this stuff with a non-rinse sanitizer.
Here are the recipes:
1st beer
1 lb Pilsen grain
1 lb Dextra Pils grain
1 lb Amber kiln grain
steep at 160 for 45 minutes
add 5.5 lbs of amber LME
Boil
Add 0.75 oz of Mt Hood pellets for 60 min
Add 0.25 oz of Mt Hood pellets for 15 minutes
Wyeast 1275
Primary for 2 weeks @ 63 degrees
Secondary for 2 weeks @ 70 degrees
Bottle condition for 2 weeks @ 70 degrees
2nd beer
1 lb Belgian Pilsner grain
1 lb German Pilsner grain
1 lb Dextrine malt
steep at 160 for 45 minutes
add 5.5 lbs of light LME
Boil
Add UK First Gold Pellets 1 oz at 60 min
Add UK First Gold Pellets 0.6 oz at 30 min
Add UK First Gold Pellets 0.2 oz at 15 min
Wyeast 2035
Primary for 8 days @ 55 degrees
Secondary for 2 weeks @ 45 degrees
Lager for 2 weeks @ 35, add Mt Hood Dried hops, 1 oz and orange zest
I thought I learned a lesson about sanitizing after the first batch. The second batch I bottled but didn't rinse the cleaner (B-brite) before sanitizing, which I am thinking may have caused the astringent issues.
I also have 47 bottles of a California common conditioning right now and am planning on doing the 1st batch again this weekend. Any help is appreciated!!!!