From a previous post, I mentioned that the first batch of beer I brewed and fermented in a new stainless conical had a strong metallic taste. Through some assistance from others more knowledgeable than myself, the current theory is that I didn't allow the surface of the conical to oxidize after the cleaning. This is supported here http://www.carolinabrewmasters.com/examstudy/Offflavors.htm where it says...
Metallic
The undesirable metallic off-flavor is produced by certain chemicals that are harsh & unpleasant akin to the aroma & taste of a rusty nail, & may make beer undrinkable in extreme cases. Other metallic descriptions include tinny, coinlike, & bloodlike. Primary control metallic off-flavors would be to eliminate all sources of contact with beer & iron/aluminum surfaces, such as unplated mild steel, aluminum & cast iron. Look for high iron concentrations in brewing water (example: Clackamas County, Oregon) & treat or replace accordingly. Furthermore, cleaning stainless steel or copper without passivating (oxidizing the surfaces to form a protective layer of oxide on the metal) can also cause this, especially with new equipment. Lastly, use quality malt products & store them in correct containers under proper conditions.
So my question is now, what do you consider the best way to clean this in the future to assure that the surface properly oxidizes and I don't have this metallic flavor again? Some things I have read say to use a Scotchgaurd pad and clean with PBW. Then towel dry, let it sit for a week, and sanitize prior to usage. Does anyone agree or disagree with this approach.
Thanks!
Metallic
The undesirable metallic off-flavor is produced by certain chemicals that are harsh & unpleasant akin to the aroma & taste of a rusty nail, & may make beer undrinkable in extreme cases. Other metallic descriptions include tinny, coinlike, & bloodlike. Primary control metallic off-flavors would be to eliminate all sources of contact with beer & iron/aluminum surfaces, such as unplated mild steel, aluminum & cast iron. Look for high iron concentrations in brewing water (example: Clackamas County, Oregon) & treat or replace accordingly. Furthermore, cleaning stainless steel or copper without passivating (oxidizing the surfaces to form a protective layer of oxide on the metal) can also cause this, especially with new equipment. Lastly, use quality malt products & store them in correct containers under proper conditions.
So my question is now, what do you consider the best way to clean this in the future to assure that the surface properly oxidizes and I don't have this metallic flavor again? Some things I have read say to use a Scotchgaurd pad and clean with PBW. Then towel dry, let it sit for a week, and sanitize prior to usage. Does anyone agree or disagree with this approach.
Thanks!