Recent content by tko17

If they're in your water they'll be listed on the water report from your public water utility. I've been talking to home and craft brewers in the neighborhood, and I think that metallic tasting chlorophenols are more prevalent in darker beers and band-aid chlorophenols are in other styles...

I've used 3%-8% of acid malt in my saisons, golden strongs, and other belgian ales to get a sour tartness in my finished beer, and I have definitely been able to taste it. It works, it's easy, and you don't have to worry about contamination of brewing equipment.

Nope. It wasn't Dutch process. I'll stay away from the cocoa in the boil from now on. I found it to be a very ineffective way to get flavor in any case. From here on out my chocolate comes from nibs in the secondary. Although bottling with creme de cacao was an interesting experience...

I did. Could that be the issue?? This is what I've tentatively identified as the probable cause. Turns out I have chloramines in my water and I hadn't been treating for it. Most describe chlorophenols as a band-aid medicinal taste, but I found on wikipedia that they can also cause a harsh...

Thanks for the input! This is the first time I've heard some one say the metal went away. I really don't mind not having it for Christmas as long as I don't have to dump it. If it turns out ok after 3 or 4 months, I'd be thrilled.

I'm going to bump this up again to see if any ony else has any ideas or suggestions. Quick recap: my mint chocolate stout has a overwhelmingly strong metal aftertaste. This taste was not apparent when I was bottling, so I have more or less ruled out hard water and/or metal extraction from my...

It was real mint. Half an ounce of spearmint, bruised in a bag against the countertop, added at flameout and removed before transferring to the fermenter.

So far, I've tried two bottles and both had the metallic taste. But I have a couple more in the fridge that I wil try in a day or so. This makes sense to me, but do you think if the flavor was coming from the kettle I would be able to taste it before bottling? I ask this partially...

No brass fittings. I do have an aluminum boil kettle, but I would be a little surprised if that is the culprit since: I have brewed several other batches in this kettle with no resulting metallic flavor Palmer says that aluminum won't contribute to a metallic flavor unless your water has...

I have read those and several other sources about where metallic beer generally comes from. However, as I explained in my original post, I don't believe that the normal causes for metallic off-flavors are the cause for mine. I used fresh ingredients, my kettle has been used for 10 batches...

Hi Folks, I brewed a partial mash mint chocolate stout for Christmas this year. It spent 3 weeks in the primary and 4 weeks bottle conditioning at 68-71 degrees. I popped one open last week and it was most definitely still green. I tried one again yesterday and the greenness had...

Have you tried one of these yet? How big was your combined starter? I'm curious because my next brew is going to be a brett golden strong ale. I was planning on pitching a liter of Wyeast 1388 (Belgian strong) and a liter of a strain of Brett Brux that I got from a local brewery...

Howdy folks, So I'm not a huge hop head and I try to stay away from the huge IPAs, but of late I've been really enjoying the easy drinking and refreshing hop characteristics of several local American Pale Ales. So naturally I decided to brew one. But since I don't have a whole lot of...

Crazy. And cool. What are the byproducts that brett produces when it consumes ethanol? Thanks for all the help. I'll probably let it sit a few weeks or a month and then rack it on to the fruit. Is this way outside the normal timeframe for a beer with brett and bugs? I was expecting...

Thanks for your replies! I brewed it about 5 weeks ago. I know that's a very very short time for a Brett, but I was surprised that it attenuated so fully so quickly. It tastes great. Lots of saison aroma and flavor, but only a hint of funky/sour. I know that will continue to develop with...