markgrueninger

Recipes 

Did a holiday batch of Irish red and the brewing process went well, fermentation was good, and no underlying troubles with bottling. However, the finished product has a distinct metallic tinge to it. Any thoughts?

NordeastBrewer77

Recipes 

could be water. could be a new brew kettle that wasn't oxidized before brewing. could be yeast. could be a lot of things. recipe, process, times, temps, yeast strain, etc. would help us figure it out for you.

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3sheetsEMJ

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I keg now but back when i used to bottle i had a few batches with a metallic taste, one time i also got a plastic off flavor. I never figured out what it was from but thought it might have been from the bottle caps themselves. Honestly ive never experienced that same flavor from a keg. Where do u get your caps? Do you get the same kind each time you brew, and have you experienced this off flavor before?

SoonerDoc

Recipes 

I had a metallic taste that (I believe) I tracked down to over-carbonation (I keg). How's the carbonation in your bottles?

3sheetsEMJ

Recipes 

Could be overcarbed, I agree. That does give it a tinny taste sometimes. Heres a graph for recommended carbonation levels, its a great reference...

http://www.kegerators.com/articles/carbonation-table-pressure-chart.php

Hanso

Recipes 

I had this with my first ever batch and never again experienced it. Was super nervous my 2nd batch would be the same.

I did not keg. I pitched dry yeast without rehydrating and also pitched near 80 degrees. Yikes. Looking back my guess is the way I treated the yeast was the cause. The metallic bite cooled down and mellowed out over the course of a few months in the bottles but even still, let's just say the best thing about my first batch was the fact that it was my first batch.

Hanso

Recipes 

Also you said it was a holiday batch. What was your brew date? Is it extremely young?

Grumpybumpy

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How did it taste before bottling? How long have they been in the bottles?

Yooper

Recipes 

I've noticed a metallic flavor in some of my beers with dark grains, like an ESB. It was due to my water chemistry.

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3sheetsEMJ

Recipes 

Yooper, can you provide more detail? Do mean pH inbalance? I have heard that an incorrect pH can cause off flavors.