blackdogbrewer
New Member
My brew buddy and I have been running into the same problem for the past 4 batches now (two reds, and esb, and a saison).
For background, we use iodine to sanitize following the no rinse concentration, plastic tubing and racking cane, both primary and secondary are fermented in glass carboy's, and aim for at little splashing as possible during transfer.
We brew the batch, it tastes great after primary fermentation (still young of course, but no noticeable off-flavors), then when we open up the carboy after secondary to keg and we get the same off-flavor, just different intensities. It is a metallic, bitter taste. Everything I read about possible sources say it could be the result of a bad pot. We do boil tap water in an enamel pot but brew in a stainless pot, but I would think if the problem was in the pot it would be present the whole time, not just after secondary fermentation.
We are stumped as to why we are getting this off flavor. We have been able to reduce the intensity of flavor but it is still there, and only present after secondary. Does it need more time in primary?, fermentation temp too low? Has anyone else had this problem and found a way to fix it?
For background, we use iodine to sanitize following the no rinse concentration, plastic tubing and racking cane, both primary and secondary are fermented in glass carboy's, and aim for at little splashing as possible during transfer.
We brew the batch, it tastes great after primary fermentation (still young of course, but no noticeable off-flavors), then when we open up the carboy after secondary to keg and we get the same off-flavor, just different intensities. It is a metallic, bitter taste. Everything I read about possible sources say it could be the result of a bad pot. We do boil tap water in an enamel pot but brew in a stainless pot, but I would think if the problem was in the pot it would be present the whole time, not just after secondary fermentation.
We are stumped as to why we are getting this off flavor. We have been able to reduce the intensity of flavor but it is still there, and only present after secondary. Does it need more time in primary?, fermentation temp too low? Has anyone else had this problem and found a way to fix it?