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does old lme give tannins?

PostPosted: Thu Dec 08, 2011 12:41 am
by Frankenbrew
I have noticed that the newest beer I made has a tannins taste too it. I am wandering if this is possible chemicly. The reason I ask is because the 2,3,4 beer I brought to the Christmas party was brewed before I went to the brew day the month before. There I learned that you should not keep your grains in the 60min boil but I did for those. But the number 5 beer I brought I did not. Although I did use the Amber lme in that batch. It was sitting in my fridge for a month before use but who knows how long it was on the shelf at marceloes. Any comments?

I guess I can buy some lme and let it expire and make that batch and one with tannins (boiling the grains for 60min) and find out in a scientific test. Plus a control with the lme that is not expired (if I can make sure I can get it fresh.)

Mabey I don't know what tannins taste like, so there is also that. Let me know what you think.

look up what are you bringing to the party

PostPosted: Thu Dec 08, 2011 1:08 am
by Frankenbrew
If you want to look up the recipes for the 2,3,4,5 beers I brought then check out what are you bringing to the party forum post.

#7 was the newest beer i was talking about.

PostPosted: Thu Dec 08, 2011 1:11 am
by Frankenbrew
#7 KOld Ale

Batch size: 2.0 gal
Boil volume: 3.5 gal
OG: 1.068
FG: 1.017
Bitterness (IBU): 56.5
Color (SRM): 9.1
ABV: 6.7%

Light DME 1.000lb Extract 25.0%
Light LME 1.000lb Extract 25.0%
Amber LME 1.000lb Extract 25.0%
Maris Otter Malt 0.500lb Grain 12.5%
Abbey 0.500lb Grain 12.5%

Magnum 0.20oz 12.0% AA Pellet @ 30 min, 17.6 IBU
Fuggles 1.00oz 4.0% AA Pellet @ 30 min, 29.3 IBU
Fuggles 0.70oz 4.0% AA Pellet @ 10 min, 9.7 IBU

Ale yeast 1.0 unit(s), Yeast 
Irish Moss 1.0 unit(s), Fining 1/8 tesp

[Batch Notes]
SG: 1.064
FG: 1.020
ABV: 5.81%

2 weeks in bottle.

PostPosted: Thu Dec 08, 2011 7:41 am
by yeastmeister
Not to my knowledge, but it can taste stale, think cardboard.

PostPosted: Thu Dec 08, 2011 9:59 am
by aleguy
Tannins don't have much of a taste. they provide more of an astringent mouthfeel. I don't believe there's any way you could have gotten tannins from LME, old or not. It very well could have picked up off flavors in the refrigerator, but not tannins. I think you may be confusing the taste of something else with tannins. Too bad you didn't take the sensory analysis class we had. It would have helped you identify the problem. With any luck, we'll be doing one next year as well, so stay tuned. (tune in, turn on, drop out!) :wink:

PostPosted: Thu Dec 08, 2011 5:01 pm
by alms66
If you did any squeezing on this:

Maris Otter Malt 0.500lb Grain 12.5%
Abbey 0.500lb Grain 12.5%

That would produce tannins in your beer and give it an intensely astringent flavor. Steeping grains must be slowly drained in a colander or something like that, NEVER squeeze grains. I made that mistake on my very first batch of beer, a pale ale. It was still drinkable, but not good.

Also, boiling grains will release the same tannins and produce the same effect. You only want your water at about 150 degrees or so during the steeping process, which you can let go on for up to an hour if you wish, especially if you include base malts such as Maris Otter - do that, you're basically mashing at that point - but if just using non-base malts, steeping for 15 minutes at 150 degrees is usually more than enough.