I brewed up a lager a little over a month ago that I kegged two weekends ago. I carbed and lagered for a week and noticed a distinct astrigency in the mouthfeel. It leaves a really dry, bitter and mouth puckering aftertaste that is most definitely astringent. I'm thinking my sparge water got a little too hot and I extracted some unwanted tannins from the grain.
I plan on letting this beer lager for a while to see if that helps. I also added some gelatin that will hopefully help fine out some of that character. My question is - has anyone had an astringent beer that improved over time? Is this a character that will age out or should I just dump it?