I believe that I may be getting some astringency from hop tannins in a heavily hopped beer we produce. Right now we use leaf hops whenever possible in the boil and pellet for dry hopping. I am wondering if the vegetable matter may be contributing to my problem.
I would if any information or experiences you have has dealing with this. I am particularly interested in the techniques used.
Thanks,
Chris Wilson
Weyerbacher Brewing Company
I would if any information or experiences you have has dealing with this. I am particularly interested in the techniques used.
Thanks,
Chris Wilson
Weyerbacher Brewing Company
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