Tannins in my beer

[jonewer]

Hello all,

It seems I over-sparged my mash and have ended up with some unpleasant tanins in my brew, which has now finished fermenting.

Is there anyway to remedy the situation?

The beer is really very good but the tanins are mouth-puckering!

[johnmac]

Are you using the correct minerals for your water and are you keeping some back for the sparge, to stop the ph from going too high at the end of the sparge?

[6470zzy]

Hello all,

It seems I over-sparged my mash and have ended up with some unpleasant tanins in my brew, which has now finished fermenting.

Is there anyway to remedy the situation?

The beer is really very good but the tanins are mouth-puckering!

I remember reading on another forum that some brewers recommended the use of gelatin to reduce the tannin level in a beer. Obviously this will also precipitate your yeast also so you may have to re-dose. Perhaps someone with direct experience with using gelatin for this purpose will chime in.

Cheers

[mysterio]

I reckon all finings help reduce tannins a bit, some more than others.

I've had problems with tannins before usually due to too hot sparge water or sparging too long, the good news is they drop out over a couple of weeks, aided greatly by cool temperatures so stick it outside.

[jonewer]

Are you using the correct minerals for your water and are you keeping some back for the sparge, to stop the ph from going too high at the end of the sparge?

No, it was my second ever AG and in addition, I'm a bit of a muppet when it comes to brew days !

I live in a very hard water area so this didnt help.

I was trying to make 46l of beer in a mash tun that really should only be used for 23l hence I did extra sprages and ended up with some nasty wort by the end of it all. I should have just fed the last sparge to the grass but it my panic, I added the last batch anyway. Silly.

Lesson learnt though!

[jonewer]

Hello all,

It seems I over-sparged my mash and have ended up with some unpleasant tanins in my brew, which has now finished fermenting.

Is there anyway to remedy the situation?

The beer is really very good but the tanins are mouth-puckering!

I remember reading on another forum that some brewers recommended the use of gelatin to reduce the tannin level in a beer. Obviously this will also precipitate your yeast also so you may have to re-dose. Perhaps someone with direct experience with using gelatin for this purpose will chime in.

Cheers

Thanks, beer jelly comming up! Luckily its already sub 1.010 and clear apart from some protafloc'ed yeast blobs...... tatses good enough to drink straight out of the FV expect it makes your mouth go Thhhsssshhhssshhsshhhshhhhhss....................

[jonewer]

I reckon all finings help reduce tannins a bit, some more than others.

I've had problems with tannins before usually due to too hot sparge water or sparging too long, the good news is they drop out over a couple of weeks, aided greatly by cool temperatures so stick it outside.

Thanks, I over-sparged by a lot. Did 4 batch sparges! Not a good idea, obviously. I'm hoping it will sette out in the kegs..... luckily its cold enough round here to get a brass monkey sweating...