First taste is good.....but a bitterness or astringent taste develops on the back outside of my tongue. I think they are tannins and probably developed due to using boiling water for a mash step. Hope time/aging helps. 1.008fg
this is my thinking on the mistakes we made....to get tannin finish.
1. too hot of sparge/mash water. put in boiling water in second phase of mash.
2. too hot of fermentation....it was a hot week. temps approached 80 F. in fermenter.
3. Dry hops could have added material to produce tannins.
Blew out a pint of yeast from the bottom. Creamy, light brown in color. Tested SG 1.12. could it be so!!! added 1 oz of centennial flowers and 2 oz of Citra flowers.
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