Tannin taste

[jayhawk]

I did have a yeast starter going for this batch, about 3/4 of a quart. The fermentation temp was between 18 and 20. I wrapped the primary in a wet t-shirt with a fan blowing on it to help keep the temp down. I don't actually have a method for reading temp inside the primary, but the outside temp is always 21-22C, and with the shirt I reckon the internal temp drops by 3C. Of course, fermentation does kick up the internal temp...but I think everything should be within spec.

[jayhawk]

I was using a new CF chiller for this batch, using the copper from my old immersion chiller. Maybe I didn't clean it out well enough and the wort picked up something between kettle and primary. I did run sanitizer, followed by about 1 gallon of boiling water, through the thing prior to use.