dandw12786
Well-Known Member
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!!