Tannins and what to do about them

[brew_cat]

I'm having trouble with my Belgian triple that I barrel aged. I want it to be good and it seems like there is a good beer hidden behind the tannin taste. I've pulled it off line a couple times and it doesn't seem to want to clear. I'm going to try freezing it. Any other ideas. It's very cloudy

[sneezles61]

Tannins from the barrel? I've not heard of any ways to remove tannins... Maybe by filtration... Sneezles61

[voodoo_donut]

Gelatin, isinglass or polyclar. Time. Krausening? All things I saw suggested. Gelatin seemed to be the most mentioned.

[brew_cat]

Yes tannins from the oak barrel. In some me like my my dopplebock I tasted it or actually felt it on my tongue but after lagering and time it became Chrystal clear and developed into a beautiful beer. This triple is very cloudy I feel if I can get it cleaned up it will be good. I put it in the freezer. If that doesn't work I'll try the gelatin

[sneezles61]

Then go to cold aging... And perhaps let it sit in the fridge til Christmas... Sneezles61