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Home Brew Forums > Home Brewing Beer > General Techniques > metallic taste
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Old 05-09-2013, 06:14 PM   #31
zsasbo
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Metallic taste does dissipate over time for me as well. Perhaps a MALDITOF mass spec could pick up trace elements...hmmm

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Old 05-10-2013, 05:22 PM   #32
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Metallic taste does dissipate over time for me as well. Perhaps a MALDITOF mass spec could pick up trace elements...hmmm
Any mass spec could. But you'd have to really consider which ones are probable, and what configuration they are going to be in. I'm not sure if Mass Specs fragment metal complexes like AcO[M], so you may have to take that into account as well.

And if you DO ionize them and fragment them, theres no way to know what their parent complex is.

And to be honest if you use spring or tap water, the amount of metals in there is going to be huge... not sure how you would narrow down which metal is contributing to the taste.
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Old 05-13-2013, 04:58 PM   #33
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Metallic taste does dissipate over time for me as well. Perhaps a MALDITOF mass spec could pick up trace elements...hmmm
I sometimes notice a bit of a metallic taste in my brews right after force carbing (~2 weeks), but it always dissipates pretty quickly (by week 3).
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Old 10-15-2014, 07:38 AM   #34
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Old post but I just had the same issue with an "Apricot" wit brew. I think it was from the can that I used for my apricot puree that a racked to the secondary in. Tastes very similar to the sample I had before I racked it. Just guessing, but if that's the case I would say to be cautious of the material that your ingredients come in. They may impart undesirable flavors even if they say they are "pure". Pure ingredients shipped in non-inert containers may have undesirable effects a month or two down the road.

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