Metallic alkaline taste from starter?

So in 2 separate batches I got a BAD alkaline metallic taste. My first thought was sanitation problems, but I haven't changed sanitary processes between batches so probably not. I'm making starters now to harvest yeast and pitch healthy. Here comes my question... before I started using my new stainless 4qt. to make starter wort I was using a Teflon coated (non-stick of some sort) one before it. It had some scratches, but assumed star san, boiling water, then adding and boiling DME would be ok. So did I get 1) Teflon in the starter 2) leeched metal from exposed scratches 3) infection or 4) all of or a mix of 1, 2, and 3. Thanks for any insight.

***crickets***

Did you taste the starter wort and experience this metallic taste?

That would be the first thing I'd look at. If not, then it's something else in your process.

Didn't think to try the starter at the time

metallic taste is almost always either:

• impurities in your water,
• using too many minerals if you're doing water adjustments,
• or from your equipment (rust, improper passivation, etc.)

wolfman_48442 said:

metallic taste is almost always either:

• impurities in your water,
• using too many minerals if you're doing water adjustments,
• or from your equipment (rust, improper passivation, etc.)

Click to expand...

Brewing Friday... here are my adjustments:
- Switching from aluminum to stainless
- PH balance since I'm in Austin (tap water=9.6!!!)
- SMaSH and one of the same yeasts from harvest.
Should be a good test; however I'm not keeping a control so maybe not a good test.

Brewcrew02 said:

Brewing Friday... here are my adjustments:
- Switching from aluminum to stainless
- PH balance since I'm in Austin (tap water=9.6!!!)
- SMaSH and one of the same yeasts from harvest.
Should be a good test; however I'm not keeping a control so maybe not a good test.

Click to expand...

Sounds a like a good plan but I would use fresh yeast if you are using harvested yeast from the fermented batch. While I am not completely sure, if there were metallic tastes associated with the harvested batch you may bring that unknowingly into the new batch. Using fresh yeast ensures a clean trial.

duboman said:

Sounds a like a good plan but I would use fresh yeast if you are using harvested yeast from the fermented batch. While I am not completely sure, if there were metallic tastes associated with the harvested batch you may bring that unknowingly into the new batch. Using fresh yeast ensures a clean trial.

Click to expand...

Sorry I should have clarified... Same yeast strain but from a different harvest where I used my new stainless pot. :cross: