When will I learn?

[Cody]

So I guess at some point I'm going to have to learn that 4.5 gallons of awesome beer is better than 5 gallons of "meh" beer.

I had a Wild Brown that had been conditioning since November. For some reason (probably my mash/sparge) I got a large tannin astringency in the beer. This had mostly settled out by three weeks ago when I added some oak chips. I tried the uncarbed beer two weeks ago and it was awesome. No astringency, big roasty/funky hit, little tart, and nice oak notes. I transferred this to my keg a week ago. Being greedy, I tried to suck up all the beer I could get my cane on. This was probably a mistake, as now the tannic/astringency is back.

I'm not sure, but I can only wonder "what if" I had left that last half gallon untouched at the bottom of the carboy.

[scotchpine]

Good point & thanks for sharing so others can learn from it

[imahokie]

If the off-flavor culprit settled before - won't it settle again? Probably better now that you're cold-conditioning/crashing

[spiderwrangler]

I'd imagine it would settle, first few pulls might be meh, but should clear up as you draw it off.