sideshow_ben
Well-Known Member
After learning to do a turbid mash for a lambic, I decided to try using it for my standard Witbier recipe. After giving the beer a number of weeks in the secondary, I transfered to my keg and carbed it, and just tried it out. There is a definite bitterness and mild astringency to the beer that I haven't tasted before and that does not seem quite like the usual effects of my hops, so I am assuming these are tannins from the mash. Anyone have some thoughts on whether these tend to ease off at all in a matter of extra weeks or if this is a multi-year aging requirement (like in wine)?