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dandw12786 · 02-16-2011, 01:56 AM

So batch #6 is just about ready to be bottled. I've been noticing the same off-flavor inhabiting all of my brews, couldn't really put my finger on what it was (I'm brewing with extract and specialty grain). Tried different sanitizers, different extract, different styles, bought a grain mill, and started using bottled water, but to no avail. When my friend tried batch #5, he described the flavor as "metallic." So I start researching what causes that, and turns out aluminum pots supposedly can. Looking at it, I never researched enough about aluminum to prepare the pot. I never boiled any water in it prior to brewing, so I'm wondering how possible it is that I've brewed 6 batches of beer and never built up an oxide layer, maybe the wort isn't allowing anything to build up? If I go ahead and boil some water for about an hour now will I be good, even though the pot has been used quite a bit? Any help would be greatly appreciated, because this is getting pretty discouraging!!

eelpout · 02-16-2011, 02:05 AM

not sure its the aluminum. people use them everyday. Maybe try switching brands of extract once.

dandw12786 · 02-16-2011, 02:08 AM

Done that, used two brands of liquid and at least two brands of dry.

**Hockeyhunter99** · 02-16-2011, 03:00 AM

i use aluminium and i have never had a "metalic" taste to any of my beers. i didn't even prime my first batch by boiling water in it. i have had plenty of beer go through mine as well.

cyclonite · 02-16-2011, 03:00 AM

I and many others use aluminum pots, so I don't think that should be a problem. Since this is affecting all of you batches, have you thought about testing your water itself? If you are using tap water, there could be high mineral content contributing off flavors. You could also try a batch using distiller water. Just a thought.

cyclonite · 02-16-2011, 03:02 AM

Distilled water rather (darn auto correct ;-)!

ksbrain · 02-16-2011, 03:05 AM

My friend at work had a metallic taste which seemed to come from his well water.

Another possible cause could be oxidation. Many describe it as papery, but I find it could seem metallic as well. Sort of like rusty. Rust is oxidation after all, right?

Also what about yeast health. What yeast are you using? Making a starter? Fermenting for how long?

camus · 02-16-2011, 03:07 AM

What are you cleaning it with? You mentioned sanitizers (which aren't necessary for a brew pot), you aren't using one step or oxy are you?

**RedIrocZ-28** · 02-16-2011, 04:24 AM

Stop using LME entirely and the problem will go away

dandw12786 · 02-16-2011, 11:22 AM

Haven't used LME since my 3rd batch or so.

I use distilled water as well as RO bottled water (boil with RO, top off with distilled).

I've used several different yeasts, 3 from wyeast (two of them were pretty new, one was pushing 6 mos.), nottingham, and safale s-04, can't speak on the freshness of the dry ones.

I don't use anything but water and a sanitized sponge on my brewpot (no soap, just sanitize and then rinse), oxyclean and starsan on everything else.

Other suggestions? Help is really appreciated... nothing worse than spending all this money on this hobby and not being able to make beer that's even OK...