PastorJasonHarris
Member
My wife and I decided on our brew. As I said in my intro post, we have had our brewing stuff in storage for a couple years and are getting back into brewing. I was thinking a simple English Bitter, she wanted a strong or chocolate stout. She said, "we have enough bottles, let's make two different batches." She is hot.
So we will make a simple extract wheat ale for the remainder of the summer. Once we get it in the bottles, we'll attempt a partial mash chocolate stout.
We have both noticed that some beer styles tend to have a "metallic" flavor note. This seems to be most prevalent in wheat ales and octoberfest marzens. I myself don't mind a bit. (I love Ayinger Octoberfest, metallic taste and all) She very much dislikes it.
I know that the taste can come from actual metal, such as the brew pot. But I am refering to a broad experienc with commercial brews. Does this come from a particular malt? water supply? yeast? hop? storage issue?
I want to know what to avoid in our wheat ale.
So we will make a simple extract wheat ale for the remainder of the summer. Once we get it in the bottles, we'll attempt a partial mash chocolate stout.
We have both noticed that some beer styles tend to have a "metallic" flavor note. This seems to be most prevalent in wheat ales and octoberfest marzens. I myself don't mind a bit. (I love Ayinger Octoberfest, metallic taste and all) She very much dislikes it.
I know that the taste can come from actual metal, such as the brew pot. But I am refering to a broad experienc with commercial brews. Does this come from a particular malt? water supply? yeast? hop? storage issue?
I want to know what to avoid in our wheat ale.