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Old 12-25-2012, 08:14 PM   #1
Jnco_hippie
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Ok....
Ordered a kit from Austin homebrew supply about 6 weeks ago. Mini mash. 9 days in primary, 9 days in secondary, three weeks in bottles naturally carbonating.

Here's how it went down:
Used tap water. Tested at 7.8 on ph.
Used a ceramic coated pot for mashing, no cracks on enamel.
Mashed a little hot, I think. But was following the kit instructions exactly (no temps listed)
Wort tasted fine.
Tasted thin, but ok out of primary headed into secondary.
Very little oxygen exposure.
Bottled, set in kitchen cabinet for 3 weeks.
Tasted two today, after 26 hours in refrigerator.

Tast what I think I would describe as metallic. Could be a solvent flavor, but I think it is best described as metal.

What is this? Can it be fixed?
Will months or a year in bottle fix it?

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Old 12-25-2012, 08:17 PM   #2
cpesko
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What kind of yeast?

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Old 12-25-2012, 08:22 PM   #3
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Is your tap water chlorinated? If so it could be chlorophenols.

Or it could just need some more conditioning. I get a metallic/soy flavor out of a lot of stouts if they're too fresh.

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Old 12-25-2012, 09:12 PM   #4
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Quote:
Originally Posted by cpesko View Post
What kind of yeast?
WLP002 ENGLISH ALE, by White Labs.

I think maybe our water is chlorinated? not completly sure. it's public water supply in Amarillo Texas.

If it is chlorinated, will it age out, or is it a permanent flavor?
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Old 12-26-2012, 10:22 PM   #5
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From the information you have supply on the post i would guess that the cause has something to do with your water profile and its reaction to the roasted grains. However I would advise that you give us a call so that we can troubleshoot the issue and assist you in fixing or avoiding the problem in future batches.

Feel free to call us with any issues. We have a full time staff ready to troubleshoot any issues that you have.

512-300-2739
info@austinhomebrew.com
Thank you for choosing Austin Homebrew Supply.

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Old 12-27-2012, 06:12 AM   #6
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Now that's customer service! Go AHBS!

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Old 12-27-2012, 03:40 PM   #7
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That is pretty awesome customer service, hehe. I get a slight metallic taste out of a lot of stouts and porters these days. One time I noticed it in my own because I am always critical of my own work, then I started tasting it in a lot of others...bummer.

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Old 12-29-2012, 01:16 AM   #8
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So, assuming it is my water, what do I need to do?

As for all the 200 bottles I already have going (not all bottled as of yet) what can I do?

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Old 12-29-2012, 01:39 AM   #9
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Quote:
Originally Posted by Jnco_hippie View Post
So, assuming it is my water, what do I need to do?

As for all the 200 bottles I already have going (not all bottled as of yet) what can I do?
You'll need to get a water report and then decide what adjustments need to be made (or potentially start with RO water and build your own). As far as the bottles you have going, you need to wait it out and see what happens. What's done is done. Best you can hope for is those recipes didn't interact poorly with your water chemistry and fix it for future batches.
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Old 12-29-2012, 11:55 AM   #10
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Our water report

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