peebee
Out of Control
A new one on me (and I've been brewing a while!). I've got a beer with a mouth puckering astringency quality.
Can't believe its my technique (what's changed?). So the usual ones of over-sparging, too hot a sparge, etc., extracting tannins just doesn't add up. But the yeast was new to me: "Safbrew Abbaye". And I've read "Belgium" yeasts can be responsible for producing "poly-phenols" like tannin? It certainly did unexpected things, like produce 7% alcohol in under two days and fermenting down to 1.006 (unheard of in my experience).
So I've attacked it with Gelatin finings (Kwikclear) and prepared some isinglass for casking (currently the beer is in the secondary - only a week old). My understanding is these protein based finings will precipitate out tannins and the like (like milk precipitates tannin in tea). Can only wait and see.
Anyone anything to add?
Can't believe its my technique (what's changed?). So the usual ones of over-sparging, too hot a sparge, etc., extracting tannins just doesn't add up. But the yeast was new to me: "Safbrew Abbaye". And I've read "Belgium" yeasts can be responsible for producing "poly-phenols" like tannin? It certainly did unexpected things, like produce 7% alcohol in under two days and fermenting down to 1.006 (unheard of in my experience).
So I've attacked it with Gelatin finings (Kwikclear) and prepared some isinglass for casking (currently the beer is in the secondary - only a week old). My understanding is these protein based finings will precipitate out tannins and the like (like milk precipitates tannin in tea). Can only wait and see.
Anyone anything to add?