Timeline for can I fix an oversparged brew?

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Mar 5 '12 at 21:19 comment added Graham Yeah ignore the Fuggles bit maybe. It could be any variety of hop. I have read that hop material in suspension in beer creates a "bitter-like" flavor which can be perceived as astringency. It seems likely to me that if gelatin fixed your problem, that something relatively large (like hop particles) is to blame rather than stuff too small or too diffused to be affected by gelatin (esters/phenols, fussels, proteins maybe, etc).
Mar 5 '12 at 19:11 comment added mdma I had it happen on two different brews, one without any Fuggles and one with 1oz at flamout (10 gallon.) So not a lot of fuggles. Interesting suggestion though.
Mar 5 '12 at 18:23 comment added Graham Hmm something just occurred to me. Did your beer have a lot of Fuggles hops? I seem to recall a few beers with Fuggles being kind of papery & astringent, so much so that I've avoided that hop. If the gelatin had the effect of pulling the hop material out, then perhaps your off flavors are from the hop and not the mash pH.
Mar 5 '12 at 18:21 comment added Graham Wow very cool discover!! I've dumped a batch because of astringency before. That batch was pretty bad, tasted a bit like chalk, but now I wish I'd seen your suggestion before.
Mar 5 '12 at 14:01 history answered mdma CC BY-SA 3.0