keesh
Well-Known Member
Hey all - how we doin' today?
My beer has a tannin issue! Here is the rundown -
I recently tried to do a BIAB SMaSH pale ale using 2 row and Cascade hops. Long story short, I grossly underestimated the size of the bag I had, and had no conversion whatsoever after a good 1 hour soak and a sparge.
Basically what we did was dump the grains out of the bag into the water and let them do their thing. We then scooped out the grain with a strainer and poured the rest through a colander. We finally hit the gravity we wanted and boiled as normal.
It looked like we got a good hot break and I added my irish moss. I then chilled with my IC in ~10 minutes (so I think I had a good cold break but I'm not sure), and transferred to my carboy with an auto-siphon after whirl pooling. I then tasted it at this point, and it had a strong astringency at the back of my palette (though the malty/cereal/nutty taste was excellent up front.)
Fast forward 2 weeks and I pulled a sample to test the gravity and it attenuated well and is crystal clear, however it definitely had some astringency left, though I think a bit less.
I am planning on cold-crashing it and adding gelatin during this time, what are the chances that this will help me achieve a drinkable beer? Any other suggestions, other than time? How long should I leave it in the fridge for my 'cold-crash'? Thanks.
My beer has a tannin issue! Here is the rundown -
I recently tried to do a BIAB SMaSH pale ale using 2 row and Cascade hops. Long story short, I grossly underestimated the size of the bag I had, and had no conversion whatsoever after a good 1 hour soak and a sparge.
Basically what we did was dump the grains out of the bag into the water and let them do their thing. We then scooped out the grain with a strainer and poured the rest through a colander. We finally hit the gravity we wanted and boiled as normal.
It looked like we got a good hot break and I added my irish moss. I then chilled with my IC in ~10 minutes (so I think I had a good cold break but I'm not sure), and transferred to my carboy with an auto-siphon after whirl pooling. I then tasted it at this point, and it had a strong astringency at the back of my palette (though the malty/cereal/nutty taste was excellent up front.)
Fast forward 2 weeks and I pulled a sample to test the gravity and it attenuated well and is crystal clear, however it definitely had some astringency left, though I think a bit less.
I am planning on cold-crashing it and adding gelatin during this time, what are the chances that this will help me achieve a drinkable beer? Any other suggestions, other than time? How long should I leave it in the fridge for my 'cold-crash'? Thanks.