I'm using Gelatine (bovine) finings in my keg, in which I usually put dark beer. I have been using a bit of biscuit malt or similar in my beers, and I'm not sure if what I'm tasting is the finings or the unusual malt? Still learning, I suppose.
Was in Wetherspoons last night (don't look at me like that), and the pint of Abbots Ale had the same problem. Anyone know anything about this?
Not too sure but as a test you could first taste the fining's raw like by putting a tip of it on your tongue or add a drop to a glass of water to familiarize yourself. :-\
I was hoping it wouldn't come to that.