Mentioning the word tannin to a brewer usually brings up negative connotations of haze, astringency, and flawed processes. In fact, the world of tannins is a large and complex one, and certain citizens of this world can deliver positive attributes to your brew. We will discuss how to use tannic acid to clarify beer, extended shelf life, and even (if desired) stabilize cloudiness.
You are using an outdated browser not supported by The American Homebrewers Association.
Please consider upgrading!