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Old 07-25-2014, 06:55 PM   #11
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I have noticed two major causes of metallic flavors in beer- one is oxidation when a beer has dark malts in it, due to the makeup of the malts, and the other is water related (ie iron or something in the brewing water).

Can it be oxidation? How old is the beer?

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Old 08-04-2014, 03:25 AM   #12
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I have noticed two major causes of metallic flavors in beer- one is oxidation when a beer has dark malts in it, due to the makeup of the malts, and the other is water related (ie iron or something in the brewing water).

Can it be oxidation? How old is the beer?
Thanks, Yooper. Not oxidation. Beer is about a month old but I'm very meticulous about that. I drop hop in co2 flushed kegs and do closed transfers. Cold coach only in pressurized kegs. I also don't think it's the water, as this is not a consistent problem that I've been having.

I really do think its co2 bite, as i degassed a sample and the taste was gone. So i then degassed the entire keg and carbed all over again. And...the flavor came back. I didn't do any funky carbing techniques. Just put the keg back in keezer and hooked it up to steady 12 psi. I'm so stumped here.
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Old 08-04-2014, 04:05 AM   #13
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I've had a similar problem on 2 separate batches. I have a couple of suggestions.
1. Could it be old hops?
2. Is the immersion cooler new? Or did you clean it with oxi-clean? It removes the oxidation layer on aluminum, might do the same on copper.
3. Are you using IO-star sanitizer? If so are you letting it completely drain out of your carboy? To me it tastes like the sanitizer smells. At least in my brew it did.

I would be very interested in hearing what you figure out.


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Old 08-04-2014, 06:27 PM   #14
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I've had a similar problem on 2 separate batches. I have a couple of suggestions.
1. Could it be old hops?
2. Is the immersion cooler new? Or did you clean it with oxi-clean? It removes the oxidation layer on aluminum, might do the same on copper.
3. Are you using IO-star sanitizer? If so are you letting it completely drain out of your carboy? To me it tastes like the sanitizer smells. At least in my brew it did.

I would be very interested in hearing what you figure out.


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1. Nope. Hops were fresh.
2. Chiller is not new, and yes I typically sit that bad boy in star san for a while. Could removing the oxidation layer from the copper cause my problem, or are you saying that removing that layer would mean that the chiller could not be responsible?
3. Regular star san in the fermentor.
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Old 08-05-2014, 12:19 AM   #15
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Oxi-clean removes the oxidation layer. Don't know if starsan does or not. I would assume that it doesn't. When it happened to me my chiller was new and I didn't boil it first. So that might have been it in my case. I'm still chasing it too though. I don't have the answer...yet


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Old 08-05-2014, 12:20 AM   #16
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I believe you need the layer of oxidation on metals such as copper and aluminum. At least that's what I've read.


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Old 08-05-2014, 02:45 PM   #17
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2. Chiller is not new, and yes I typically sit that bad boy in star san for a while. Could removing the oxidation layer from the copper cause my problem, or are you saying that removing that layer would mean that the chiller could not be responsible?
I don't know if it's enough to cause your problem (especially since I doubt the chiller is in there a long time), but I believe John Palmer has mentioned that copper is a no no for finished beer because of the lower pH (4-4.5 for finished beer). The sanitizer would be even lower, at a round 3. Why are you putting your chiller in star san?

That said, I'd be more inclined to think it's either a CO2 problem or iron in your water.
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Old 08-06-2014, 02:28 PM   #18
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I believe you need the layer of oxidation on metals such as copper and aluminum. At least that's what I've read.


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Aluminum and stainless steel are so corrosive that they instantly oxidize to create a protective surface that stops from further rusting, it's called passivation. If you touch stainless with steel or iron it damages the layer. If you wash with an acid it damages the layer. Also minor scratches or dents creates small pockets without enough exposure to air that stops the metal oxidizing and creating the protective layer. If that happens it causes tiny spot rusting that's almost impossible to see, that's why you should polish stainless or aluminum if you want it to last forever. Kinda off topic but yeh. Not sure about copper.



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Old 08-07-2014, 03:12 PM   #19
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I don't know if it's enough to cause your problem (especially since I doubt the chiller is in there a long time), but I believe John Palmer has mentioned that copper is a no no for finished beer because of the lower pH (4-4.5 for finished beer). The sanitizer would be even lower, at a round 3. Why are you putting your chiller in star san?

That said, I'd be more inclined to think it's either a CO2 problem or iron in your water.
Just to be ultra safe from a sanitation standpoint, especially since I typically do a hop stand with the lid on my kettle and then add the chilller after the wort has cooled a bit on its own. For that reason, I don't add the chiller while the wort is still boiing. The wort is probaby sill hot enough to kill whatever is on the chiller when I do add it, but I was trying to be on the safe side.
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Old 08-07-2014, 03:14 PM   #20
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Just to be ultra safe from a sanitation standpoint, especially since I typically do a hop stand with the lid on my kettle and then add the chilller after the wort has cooled a bit on its own. For that reason, I don't add the chiller while the wort is still boiing. The wort is probaby sill hot enough to kill whatever is on the chiller when I do add it, but I was trying to be on the safe side.
Why don't you boil your chiller? I'm assuming it's an immersion chiller? I put mine in for the last 15 minutes of the boil. That makes sure that mine is sanitized. Do you reuse that sanitizer? I doubt there would be enough copper in it to notice a copper flavor, but it's a shot in the dark.
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