Will tannin astringency lessen with time/bottle conditioning??

Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum

Help Support Homebrew Talk:

Pisty_Pete

Well-Known Member
Joined
Feb 20, 2009
Messages
56
Reaction score
0
Location
Greenpoint -Brooklyn, NY
Hi All,

I just bottled my first partial mash and was shocked and dismayed (very nearly squeezed out a few man tears even) to discover an astringent off flavor pervading. Seems pretty certain tannins are the culprit. My question is, is there any way this batch can be salvaged? Will the astringency lessen with time in the bottle?

Many thanks!
p
 

Edcculus

Well-Known Member
Joined
Jun 6, 2007
Messages
4,539
Reaction score
57
Location
Morganton, NC
Describe the astringency. How much water did you sparge with? What temperature was the water?

I'd describe tannin astringency as more of a feel than a taste. Take a tea bag and boil it for 5 minutes in about a cup of water. Thats what tannin astringency feels like. It dries out your toungue and the roof of your mouth, especially on the sides.

If it is tannins, I guess it could mellow. I've never had the problem.
 

ajf

Senior Member
Lifetime Supporter
Joined
Oct 29, 2005
Messages
4,648
Reaction score
119
Location
Long Island
I don't know about tannin astringency, but I have had a couple beers that have tasted very astringent after about 3 - 4 weeks in the keg, but which have been fine 3 or 4 weeks later. By this, I don't mean mellowed, I mean that the astringency had completely gone. In both cases, I was using Wyeast 1028 I think.

-a.
 
OP
Pisty_Pete

Pisty_Pete

Well-Known Member
Joined
Feb 20, 2009
Messages
56
Reaction score
0
Location
Greenpoint -Brooklyn, NY
Describe the astringency. How much water did you sparge with? What temperature was the water?

I'd describe tannin astringency as more of a feel than a taste. Take a tea bag and boil it for 5 minutes in about a cup of water. Thats what tannin astringency feels like. It dries out your toungue and the roof of your mouth, especially on the sides.

If it is tannins, I guess it could mellow. I've never had the problem.
Thanks for the responses.

It's definitely got the tea bag effect. I used this stovetop technique:
https://www.homebrewtalk.com/f39/easy-partial-mash-brewing-pics-75231/

So, I guess my sparge temp was 175* (which cooled down to ~170* after addition of the grain bag).
 
Top