I noobed it....165 to about 170 F mash mistake

[MmmmBeer]

My thermometer failed me at the crucial point and I overheated my specialty grains. Tannins turned it bitter and it was to be an arrogant bastard clone so I have it aging in the secondary with its second dry hopping.

Is there anything I can do to help deal with the tannin bitterness? I tried sample while transferring the two times and it was really bitter. I will let it age and have it as my last resort because there is no way I am dumping it.

 

[gtpro]

Are you sure its bitter from the tannins and not the hops? Freshly brewed wort, especially a hoppy recipe tends to be terribly bitter before it has a chance to sit.

 

[Captain Damage]

You're fine. What Gtpro said. 170F, by itself, isn't really enough to pull a lot of tannin out of a pound or two of specialty grains. You'd need a high pH as well. It's not as if all the tannin suddenly jumps out of the husks the moment you exceed 168F.

 

[phuff7129]

If its an AB clone you probably used Chinook's and they are very harsh. I dont think you can tell what a beer is going to taste like until it has fermented and conditioned for about 6 weeks. Just my opinion. Let it do its think and let us know how it turned out in another 4 weeks or so.

 

[two_one_seven]

You really can't undo any mistake in brewing. But time will fix most of em.

 

[MmmmBeer]

Thanks for the info guys, I still have not bottled it but will do it soon. I have just been to busy.

willamette and chinook were used so no real surprise it is also the first time I have dry hopped, and twice at that!

I will let you know how it turns out in a few weeks....

 

[DoctorMemory]

FWIW, I did something very similar (steeped for 35m @ 170) when I was making my stout a couple weeks ago. Took a gravity reading yesterday and had a taste, and it was fine (well, for "raw green stout" values of fine, anyway). So hopefully it's like the others have said, you've just got a very hoppy batch and it'll turn out OK in the end. Good luck!