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Old 02-01-2012, 02:56 AM   #1
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Default Help explaining funky taste in my beers???

So I brewed a Northern Brewer Carribou Slobber and Altbier with a week of each other back in November (11/21 and 11/27, respectively). In the altbier I used a store bought drinking water and the other I used my tap water. Both were full boil in my aluminum pot. Kegged both on 12/18 and both still have some sort of metallic/acidic/carbonic/bitter taste to them. Obviously by those descriptions I don't have a mature palette but there is some sort of bite to the beers that makes both taste bad. I can't figure out what it could be though. Everything was cleaned and sanitized and it doesn't taste infected. I used liquid yeast on both but didn't do a starter so maybe that's it? I fermented both around 60 degrees. Any ideas for what my problem might be? Below are the recipes. I'm stumped and quite upset that these aren't good at all. Maybe it needs more time but I feel like two months it should at least taste decent.

Brown Ale:

1.00 lb Amber Dry Extract
6.00 lb Amber Liquid Extract
0.25 lb Caramel/Crystal Malt
0.25 lb Chocolate Malt
0.13 lb Black (Patent) Malt
0.75 oz Goldings, B.C. [4.50 %] (60 min)
0.75 oz Liberty [3.90 %] (45 min)
1.00 oz Williamette [4.70 %] (15 min)
1 Pkgs Northwest Ale (Wyeast Labs #1332) Yeast-Ale
*added DME after a boil was reached and added LME at flameout.

Altbier:
1.00 lb Amber Dry Extract
6.00 lb Munich Liquid Extract
1.00 lb Caramunich II
0.50 oz Pearle [7.80 %] (60 min)
0.50 oz Pearle [7.80 %] (45 min)
1.00 oz Hallertauer Hersbrucker [2.30 %] (15 min)
1 Pkgs German Ale (Wyeast Labs #1007) Yeast-Ale
*added DME after a boil was reached and added LME with 15 minutes left. (I think)

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Old 02-01-2012, 02:58 AM   #2
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did you create a passive oxide layer on the kettle before using it?

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can i drink this? I mean. Im gunna. But is it fine?
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it's not a barley wine. it's an ale.
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Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-01-2012, 03:09 AM   #3
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did you create a passive oxide layer on the kettle before using it?
I did before my first use. But I've used the pot 7 or so times so maybe its worn off. It has scratches in the layer I think from using a stainless steel spoon but for the most part it looks like it has a oxide layer in it.
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Old 02-01-2012, 03:14 AM   #4
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Brown Ale:

100 lb Amber Dry Extract
It should be reallllly sweet with all that DME! Haha
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Old 02-01-2012, 03:18 AM   #5
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I did before my first use. But I've used the pot 7 or so times so maybe its worn off. It has scratches in the layer I think from using a stainless steel spoon but for the most part it looks like it has a oxide layer in it.
hmm. and it's a metallic flavor? could it be a minerally flavor from either the water or the yeast? i've seen some yeasts give a bit of mineral/metal-like flavors at the low temps, but they were english strains.

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It should be reallllly sweet with all that DME! Haha
or REALLY strong!
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can i drink this? I mean. Im gunna. But is it fine?
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Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
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Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-01-2012, 03:19 AM   #6
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It should be reallllly sweet with all that DME! Haha
Proof that it at least has alcohol in it since I drank half a pint before posting.
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Old 02-01-2012, 03:21 AM   #7
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hmm. and it's a metallic flavor? could it be a minerally flavor from either the water or the yeast? i've seen some yeasts give a bit of mineral/metal-like flavors at the low temps, but they were english strains.
I think that's my biggest issue with brewing, I really suck at identifying flavors. I'm not 100% sure if it's metallic or just bitter, or what. But it just has this "bite" that takes away from the flavor of the beer.
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Old 02-01-2012, 03:24 AM   #8
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Can you compare it to some domestic/mass produced beers?

Does it taste like a Killians Red or some such?

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Old 02-01-2012, 03:25 AM   #9
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sometimes LME can leave a bit of a strange, bitter flavor. what many call the twang (ducking to avoid the non believers).
when do you add your LME? in the boil or after? what brand(s) of LME do you use?

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Quote:
Originally Posted by yeoitsmatt View Post
can i drink this? I mean. Im gunna. But is it fine?
Quote:
Originally Posted by yeoitsmatt View Post
it's not a barley wine. it's an ale.
Quote:
Originally Posted by bottlebomber View Post
Have you seen the price of ketchup lately? And I'm not talking Heinz.
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Old 02-01-2012, 03:29 AM   #10
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hmm. and it's a metallic flavor? could it be a minerally flavor from either the water or the yeast? i've seen some yeasts give a bit of mineral/metal-like flavors at the low temps, but they were english strains.
I have a stout which used white labs english ale yeast that has a metallic taste. I can't seem to figure out why.. I'm thinking it had something to do with the yeast strain. I was thinking the yeast might have been stressed when I received it, as well. I had it shipped without cold packs and it was very warm when it arrived and extremely carbonated in the vial when I opened it. Now I always opt for cold shipping...
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