What Is That Taste???

Hi folks,
I've noticed in beers from at least three acquaintances a sharp, minerally, metallic taste. Almost like "minty" hops.

One was an Irish Red (all grain, British hops), one was an American Wheat (all grain, American hops), one was a Cream Ale (all grain, noble hops), one was an English IPA (all grain, British hops). It was hard to notice in a robust porter I tasted, but I think it was there.

They didn't seem overcarbonated.

Any guesses?

Well, I can think of a few things that may be causing this.

First, what metals are coming in contact with your beer? If any of these metals haven't been properly cleaned or have a chip in them, that could add a metallic off flavor.

My second thought is what kind of water are you using? It may have a high iron content which could lead to that metallic taste if it's high enough.

Lastly, what do you sanitize with? Chlorine products can sometimes give a metallic flavor.

Aluminum pots would be my first thought.

Double_D said:

Aluminum pots would be my first thought.

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Not. I brew with a 60 quart aluminum pot & don't have those issues... Cheers!!!

IMO, beers brewed with sterling hops sometimes have a metallic taste...both commercial and homebrew beers.

what are your ferm temps? to me, fusal alcohols taste like that.

If it is truely metallic, rub some on the back of your hand and taste it. Metallic will taste like blood if you do this.

lurker18 said:

If it is truely metallic, rub some on the back of your hand and taste it. Metallic will taste like blood if you do this.

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What about for those of us who aren't vampires?

Kidding...sounds like a good idea.

lurker18 said:

If it is truely metallic, rub some on the back of your hand and taste it. Metallic will taste like blood if you do this.

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and it will Sparkle in the sunlight and attract girls that look like meth users.

I sometimes get oxidation as metallic. Maybe sloppy transfers?

Though it could also be the water, thinking of "minerally". But I'd think NYC with their fancy Catskill reservoirs would have great tap water.

If only there were some sort of tasting robot that could automate tasting. Then it would be like "you have too much <enter compound name here> you need to <enter reduction strategy here>"

I vote the water. Check your iron content.