drewski
Member
Upon racking a belgian amber ale I found it had an awful metallic taste. I'm sure there are several explanations for this, but I'd like to narrow it down and hopefully avoid this problem in the future. Here are the possibilities I've come up with:
1. I used 5.2 for the first time and possibly added too much (container kind of spewed some into my water when I first opened it)
2. I used a homemade copper wort chiller for the first time. I rinsed it thoroughly in 150 degree water before the first use, then put it in the wort as soon as I took the heat off the boil which should have killed anything else on it. Is it possible the copper could have been treated with something that would have come off into my wort during chilling?
3. I used Wyeast 1214 Belgian Abbey for the first time, is it possible that the yeast caused the taste?
4. Primary fermentation was only for one week, then moved to secondary and re-pitched for two more weeks. Is it possible that it wasn't given enough time in primary?
5. Finally is it possible the batch was contaminated? The gravity went from 1.046 to 1.011, so the yeast did work, but could still have gotten some bacteria in at some point.
Lastly, if it's not contaminated, is it possible that the metallic taste will condition out in the bottles?
Thanks in advance for any thoughts.
1. I used 5.2 for the first time and possibly added too much (container kind of spewed some into my water when I first opened it)
2. I used a homemade copper wort chiller for the first time. I rinsed it thoroughly in 150 degree water before the first use, then put it in the wort as soon as I took the heat off the boil which should have killed anything else on it. Is it possible the copper could have been treated with something that would have come off into my wort during chilling?
3. I used Wyeast 1214 Belgian Abbey for the first time, is it possible that the yeast caused the taste?
4. Primary fermentation was only for one week, then moved to secondary and re-pitched for two more weeks. Is it possible that it wasn't given enough time in primary?
5. Finally is it possible the batch was contaminated? The gravity went from 1.046 to 1.011, so the yeast did work, but could still have gotten some bacteria in at some point.
Lastly, if it's not contaminated, is it possible that the metallic taste will condition out in the bottles?
Thanks in advance for any thoughts.