I hate to put another post out there on all-grain gone wrong, but this is one I've found mixed answers for here on the site.
I made my first all-grain batch a month ago, it was a best bitter recipe I crafted and was so excited to try. Anyways, being my first all grain it was the first time I used my new turkey fryer setup with aluminum pot. I followed the instructions in the FAQ about putting it in the oven for 30 min, and I thought that would have built up an oxide layer. After the boil there was a distinct ring of oxidation in the brewpot, slightly below the wort level.
Upon racking, a really strong astringent smell came from the fermenter, which at the time, I thought had nothing to do with the aluminum pot. However, today I pulled the first pint and sure enough, there is no hint of best bitter at all, and it extremely metallic.
Has anyone else experienced that smell from the primary when the resulting brew tasted metallic? any other suggestions would be greatly appreciated!
P.S. all the vitals checked out fine, i.e. OG, FG and SRM are all well within range so the overall all-grain process seems to have gone ok.