c0bra
Well-Known Member
So I brewed a sweet stout last night and figured I'd use my new Barley Crusher to crack the specialty grains, right? I did some searching on HBT and found that most people thought the factory setting of 0.39 thousandths was just fine.
It never crossed my mind that that applied to all-grain mashing and not extract steeping because I got way way to much grain dust and a ton of tanniny bits in the steep. I also used a new bag that didn't filter nearly enough so I had to spend about half an hour skimming husks out before I started the boil.
Anyway, I'm trying to RDWHAHB but I was curious if anyone has had luck aging out tannin flavors? It will probably stay in bottles till winter starts in earnest, and being as it's a sweet stout maybe I can adjust with more lactose (put in .5 lbs to start) to balance any astringent flavors I find at bottling?
It never crossed my mind that that applied to all-grain mashing and not extract steeping because I got way way to much grain dust and a ton of tanniny bits in the steep. I also used a new bag that didn't filter nearly enough so I had to spend about half an hour skimming husks out before I started the boil.
Anyway, I'm trying to RDWHAHB but I was curious if anyone has had luck aging out tannin flavors? It will probably stay in bottles till winter starts in earnest, and being as it's a sweet stout maybe I can adjust with more lactose (put in .5 lbs to start) to balance any astringent flavors I find at bottling?