What finings do you use?
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bloodoaf
Re: What finings do you use?
No I am not quite sure about the term astringency, but the flavour of the ales I dry hop does tend to start round, balanced, malty/hoppy and is perfect to my taste- but then moves to one that starts to taste slightly sharp and lemony, and acidic. This change seems to be noticeable when the ale is about 6-10 weeks old and is much less noticeable when the ale is not dry hopped. I assumed this was common, and the ale and hops were just getting a bit old!
Re: What finings do you use?
I think this is something that is hard to change, unless you drink the whole of your keg in one go 
I think you use cornies, whereas I use HB and King Keg barrels so there may be differences in the way beer matures in the two differnt types of container.
I very rarely drink anything out of a barrel unless it's at least been inside it for 4 weeks and once started it's usually empty in about 10 days. The first pints are different to those at the end of the barrel. The aroma and taste changes with every jug that is taken out. Why that should be I don't know as I try to ensure there is always a carpet of CO2 over the beer. Might not be what CAMRA likes, but I've had loads of beer in pubs and festivals that I thought did not TASTE as good.
Even beer in bottles changes over time. I wouldn't get too worked up about the changes that happen inside your kegs as the beer you've made has enough live yeast in it to make it alter over time. If you want it to stay the same for the life of the keg you could try pasteurising it, but wasn't that what Red Barrel was all about?
I think you use cornies, whereas I use HB and King Keg barrels so there may be differences in the way beer matures in the two differnt types of container.I very rarely drink anything out of a barrel unless it's at least been inside it for 4 weeks and once started it's usually empty in about 10 days. The first pints are different to those at the end of the barrel. The aroma and taste changes with every jug that is taken out. Why that should be I don't know as I try to ensure there is always a carpet of CO2 over the beer. Might not be what CAMRA likes, but I've had loads of beer in pubs and festivals that I thought did not TASTE as good.
Even beer in bottles changes over time. I wouldn't get too worked up about the changes that happen inside your kegs as the beer you've made has enough live yeast in it to make it alter over time. If you want it to stay the same for the life of the keg you could try pasteurising it, but wasn't that what Red Barrel was all about?
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bloodoaf
Re: What finings do you use?
Stonechat, I beleive you are right. The ale does change over time. I have both cornies and King Kegs but have not noticed any difference in flavour though. I maintain about 3 psi in the cornies. I guess I should make less beer at a time but make it more often if I like "green " beer. A few months ago I brewed 25 gallons in a week 
I must admit I had to Google Red Barrel to discover what it was but it sounds like the beer of my youth (fizzy keg stones bitter etc) 
I must admit I had to Google Red Barrel to discover what it was but it sounds like the beer of my youth (fizzy keg stones bitter etc) -
subsub
Re: What finings do you use?
If I've got time then time will do, if not then it's gelatine 