Low mash temperature

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Postby aleguy » Mon Dec 15, 2008 1:24 pm

very astringent. I think I may have left it on oak too long? My sparge water was at 170 (I think) so it shouldn't be tannins from the husks. I don't know.
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Postby yeastmeister » Mon Dec 15, 2008 1:35 pm

Never give up on a beer. Quit messing with it. Keg it up, put it in a corner, and check it next year. Astringency will mellow with age. Don't you dare toss it, or I won't give you a taste of my Flanders Red that I pulled out yesterday. Mmmmmm....., that one tasted like crap as well initially, but a year has really smoothed it out. I'll force carb it tonight, as I'm not entirely sure how to prime a bug batch. Its still good flat, cant wait to see it carbed.
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Postby aleguy » Mon Dec 15, 2008 4:10 pm

It's kegged. I was force carbonating it in the fridge. I was just wondering if it would be better to just throw it out and not take up my refrigerator space or kegs. Should I just pull it out and let it get warm again?
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Postby yeastmeister » Mon Dec 15, 2008 5:28 pm

Leave it in a couple of days for the co2 to go into solution, then pull it out and put it in the back of a closet somewhere where you can ignore it without the temptation to try it.. :)

Next year take it, throw it in the fridge again to chill it at least 2 days prior to tasting. Throw out the first half a glass you get (yeast bits, and the stuff that was left in the outflow tube). If its good, drink it, if its more subdued, put it back and try for another year.

I've got a ginger beer that I way over gingered. Its been 2 years now, and its almost drinkable for the average mortal (went way over the top with ginger), gonna be good next year for sure.
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Postby redtail28 » Mon Dec 15, 2008 7:45 pm

I say leave it alone it's not like women younger the better :lol: Now that's just a joke
" Jeder muÃ? an etwas glauben, und ich glaube, ich trinke noch einen."
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Postby aleguy » Sat Dec 20, 2008 4:52 pm

For some reason I didn't get flagged on the last two posts. Anyway, so I tried some last night. not too bad at all. It needs a little more time to fully develop, but the astringency is virtually gone. The vanilla hasn't really come forward and it's still a little green but I don't think it will need much longer before it's very drinkable. After brewing my second batch of all-grain (Pale Ale) I have come to the conclusion that my 48-quart cooler is much too small a mash tun.
My current paranoia is that I got stuck with a bad 55-lb sack of pale malt (from Kevin, not from the bulk order). It just doesn't smell right. I'd bring a sample for someone to check, but it looks like I'll be pretty well tied up for the rest of the year. Can't get away.
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