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Not initially, no. The hops soak up the tannins from the wort. They're like little tannin sponges. When you squeeze 'em, you release all those tannins back into the wort.

If you keep your pH right and the temps under 160, you won't get tannins in your wort in the first place.

HBT taught me that!

*proud*
 
[This skit has been moved to DRMM, a step closer to where it belongs]

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