Bitterness Reduction

[Mateo]

I have a beer that has completed fermenting. I am beginning to experiment with building my own water and I incorrectly built my water for this brew resulting in a skewed water profile that left the beer very bitter. I guess it is from tannin extraction during the mash.

The beer is lightly hopped and on the EZ Water Calculator spreadsheet shows a Chloride to Sulfide ratio of .31 (very bitter).

I would like to try to salvage this beer and make it somewhat drinkable.

I was wondering if gelatin might bring down the bitterness a bit, or if there is some other method of reducing the bitterness.

Any ideas?

 

[postban]

I just had a similar problem with an Amarillo IPA, was aiming for bitter and ended up with super bitter. I used Bourbon soaked Oak cubes for a month, brought it right to where I wanted it with a faint oak/bourbon note.

 

[Mateo]

Thanks Postban,

Do you know what the oak chips do to take the bitterness down?