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Main
Date: 17 Dec 2006 10:21:46
From: GeoffT
Subject: Reduction of tannins
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Hello,
My ales have had a bit of an off flavour which has been niggling at me
for a while. I would describe it as a 'tang' on the very back of the
tongue. For ages I thought this was just the flavour of fruity esters
so I tried reducing my fermentation temperatures but some others have
been commenting on the aftertaste (I don't have any beer expert buddies
to tell me whats causing it). It occured to me today that i'm probably
tasting tannins as:
a) I don't get this in my lagers whereby tannins have time to settle
out
b) I don't get it in wheat beers (am I right in suspecting theres not
many tannins in wheat husks?)
c) It's sort of like the tangy (astingent?) aftertaste red wine has
I'm brewing (steam beer) tommorow so I want to see if I can fix this
problem. I suspect - if it's a tannin problem - that it's happening in
the sparge. I have Ph tested my mash before and it's in the 5.2 range.
I fly sparge for about an hour with 70 - 80 C untreated water.
Any tips? I've got some 75% phosphoric acid which i'm considering
treating my sparge water with. The problem is I can't find any Ph
papers; can anyone advise how much I would use when treating about 7 US
gallons of sparge water? Or is this a bad idea.
Thanks for any feedback.
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Date: 17 Dec 2006 12:54:18
From: GeoffT
Subject: Re: Reduction of tannins
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On second thoughts, I might just be tasting esters. I'm trying a batch
of mild I split between Safale S04 and Muntons Premium Gold yeast and
it's the S04 with the tart flavour that i'm not keen on. The Muntons is
surprisingly excellent.
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Date: 17 Dec 2006 10:59:24
From: Lord Protector
Subject: Re: Reduction of tannins
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Look at: http://www.howtobrew.com/section4/chapter21-2.html
It has a section on astringent taste causes. As well as others.
GeoffT wrote:
> Hello,
>
> My ales have had a bit of an off flavour which has been niggling at me
> for a while. I would describe it as a 'tang' on the very back of the
> tongue. For ages I thought this was just the flavour of fruity esters
> so I tried reducing my fermentation temperatures but some others have
> been commenting on the aftertaste (I don't have any beer expert buddies
> to tell me whats causing it). It occured to me today that i'm probably
> tasting tannins as:
> a) I don't get this in my lagers whereby tannins have time to settle
> out
> b) I don't get it in wheat beers (am I right in suspecting theres not
> many tannins in wheat husks?)
> c) It's sort of like the tangy (astingent?) aftertaste red wine has
>
> I'm brewing (steam beer) tommorow so I want to see if I can fix this
> problem. I suspect - if it's a tannin problem - that it's happening in
> the sparge. I have Ph tested my mash before and it's in the 5.2 range.
> I fly sparge for about an hour with 70 - 80 C untreated water.
>
> Any tips? I've got some 75% phosphoric acid which i'm considering
> treating my sparge water with. The problem is I can't find any Ph
> papers; can anyone advise how much I would use when treating about 7 US
> gallons of sparge water? Or is this a bad idea.
>
> Thanks for any feedback.
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Date: 18 Dec 2006 09:36:20
From: Denny Conn
Subject: Re: Reduction of tannins
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GeoffT wrote:
>
> On second thoughts, I might just be tasting esters. I'm trying a batch
> of mild I split between Safale S04 and Muntons Premium Gold yeast and
> it's the S04 with the tart flavour that i'm not keen on. The Muntons is
> surprisingly excellent.
Your description doesn't sound like tannins.
--------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 18 Dec 2006 21:25:38
From: John 'Shaggy' Kolesar
Subject: Re: Reduction of tannins
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On 17 Dec 2006 10:21:46 -0800, <sonic_death_monkey@hotmail.com > wrote:
> Hello,
>
> My ales have had a bit of an off flavour which has been niggling at me
> for a while. I would describe it as a 'tang' on the very back of the
> tongue. For ages I thought this was just the flavour of fruity esters
> so I tried reducing my fermentation temperatures but some others have
> been commenting on the aftertaste (I don't have any beer expert buddies
> to tell me whats causing it). It occured to me today that i'm probably
> tasting tannins as:
> a) I don't get this in my lagers whereby tannins have time to settle
> out
> b) I don't get it in wheat beers (am I right in suspecting theres not
> many tannins in wheat husks?)
> c) It's sort of like the tangy (astingent?) aftertaste red wine has
Yeah, a really dry red wine has a lot of astringency. It's basically
a dry harshness. Not quite bitter, more of a sensation than a flavor.
> I'm brewing (steam beer) tommorow so I want to see if I can fix this
> problem. I suspect - if it's a tannin problem - that it's happening in
> the sparge. I have Ph tested my mash before and it's in the 5.2 range.
> I fly sparge for about an hour with 70 - 80 C untreated water.
Maybe oversparging? Do you know what the SG of your final runnings are
before you stop the sparge? Alternatively, how much volume are you
collecting in the kettle and what is your target OG?
> Any tips? I've got some 75% phosphoric acid which i'm considering
> treating my sparge water with. The problem is I can't find any Ph
> papers; can anyone advise how much I would use when treating about 7 US
> gallons of sparge water? Or is this a bad idea.
I wouldn't mess around with it unless you have a way of measuring the pH.
Otherwise you're just going to be guessing, and possibly make things worse.
John.
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