As severe as you say the astringency is, I agree that there was more than one cause. If you had a high temperature, high pH, and husks in your boil, then I'm not surprised by astringency.
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Grainy astringent stout
- Thread starter CBBaron
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CBBaron
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I am definitely still a newbie!!!!
What was my grainy astringent stout is mellowing into a very tasty Export Stout after just a few weeks in the bottle. I thought I had learned patience but I still jumped to the "is my beer ruined?" question. I think the stout still has some amount of astringency that is undesirable but it blends into the background now leaving a decent beer. Perhaps in another month the astringency will just be a complexity in the beer instead of a fault?
Thanks for every one who helped the newbie. Those that said give the beer time were right again.
I will still pay attention to my vorlaufing, ph and temps but at least I have 5 gal of drinkable beer.
Craig
What was my grainy astringent stout is mellowing into a very tasty Export Stout after just a few weeks in the bottle. I thought I had learned patience but I still jumped to the "is my beer ruined?" question. I think the stout still has some amount of astringency that is undesirable but it blends into the background now leaving a decent beer. Perhaps in another month the astringency will just be a complexity in the beer instead of a fault?
Thanks for every one who helped the newbie. Those that said give the beer time were right again.
I will still pay attention to my vorlaufing, ph and temps but at least I have 5 gal of drinkable beer.
Craig
CBBaron said:
Well, you nailed it right there. That's exactly what happens with tannins. I'm glad to hear that it's mellowing well, already. It will continue to mellow, and I bet you'll be pleased with the results.
Congratulations on the beer, and bravo on your patience!
TL
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CBBaron
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I'm learning the patience thing over and over againTexLaw said:
I thought I had it down with leaving beers in the fermenters for 5 weeks to 2 months and not drinking most of my bottles until at least a month after bottling. But I jumped the gun on this beer.
I guess I just panicked as the flavor I got from the beer at bottling reminded me of my failed attempt at a porter using large amounts of brown and amber malts. I'm still hoping that beer mellows out after 6 months.
The good news is my stout is good beer. Definitely not award winning but good none the less. And next time I know what to do to work towards award winning beer.
Craig
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