What can cause a metallic after taste?
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I used to have this problem with almost every batch I brewed.
I had been using liquid extract in every batch. I switched to Northern Brewer's liquid extract (packaged in plastic jugs) and no more problem. Brewed again after that with liquid extract in a can and the problem returned. Switched to DME and the problem went away again.
I had been using liquid extract in every batch. I switched to Northern Brewer's liquid extract (packaged in plastic jugs) and no more problem. Brewed again after that with liquid extract in a can and the problem returned. Switched to DME and the problem went away again.
Evan!
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Fermenting your wort in the floorpan of a rusted out Datsun doesn't help.
johnnyc
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Scrubbing your brewpot too hard will do it too. I was scrubbing my brewpot w/ a rough sponge before my first two brews and got a heavy metallic taste in them. After that I just used the soft side of the sponge and haven't had it since. (also helps to clean after brewing not before the next time 2 weeks later)
Your water chemistry can cause it. Unfortunately that is the extent of my knowledge. I forget what chemical causes it, and I couldn't tell you what a high portion of that would be. I am pretty sure it is in how to brew though.
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blowmax10
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this is still a little help - I suspected for some time that I shouldn't be using my tap water for brew and good tip about not scrubbing to hard
the first time it happened I thought it was my SS brew spoon so I switched to a plastic one, had several batches that were ok and then the one popped up
the first time it happened I thought it was my SS brew spoon so I switched to a plastic one, had several batches that were ok and then the one popped up
IMO, it is unlikely to get a metallic taste from a pot, or piece of equipment. Maybe for just one batch go to the store and get some spring water and see if it makes a difference. If it does, you can research it more and see if there is a way to filter your tap water or something to get that taste out.
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blowmax10
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1: I did start using distilled water, it just hasn't come through the pipeline yet
2: I was using a Brita filter on my tap
So I think I have that covered, I do get what you are saying about not getting it from the equipment but the scratches at the bottom of my kegs make me feel uneasy
I really think this will end up being either a PH problem or a oxidization problem
Did you add minerals to the distilled water? While some minerals can cause off flavors like metalic tastes, you also don't want a complete lack of minerals either. If you did not add minerals, you may have some off flavors in those beers as well; that is why I suggest spring water. However, if you do have off flavors, they are not likely to be metallic. Let us know how those turn out when they come through.
I would think a Brita tap would be enough to filter out whatever the mineral is that causes metallic taste.
I would think a Brita tap would be enough to filter out whatever the mineral is that causes metallic taste.
Here is the how to brew's take on metallic off flavors
How to Brew - By John Palmer - Common Off-Flavors
So, unless you are using a chipped ceramic pot, which it seems like you are not, then it is most likely something in your water.
How to Brew - By John Palmer - Common Off-Flavors
So, unless you are using a chipped ceramic pot, which it seems like you are not, then it is most likely something in your water.
I get a slight metallic aftertaste in some of my beers that use darker malts. I'm certain it's a water chemistry issue. I'm getting a water test, but in the mean time I just keep making APAs and IPAs, etc.
Do you notice it more it a beer with darker color malts, particularly roasted malts?
adx
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I was getting a bit of a metallic after taste in all my beers after I moved. Using filtered water has cleared up all the issues using the exact same equipment.
I'd agree that your water is most likely the culprit.
It's not just water. I'm starting to come to the conclusion that (like Yooper), the effect is most pronounced when you use dark grains/extract. The darker my wort, the more metal I usually taste.
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blowmax10
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The two batches that have had it have been an APA and a Scottish 60
My dark beers come out great, but I do have highly alkaline water
thrdmnkbrwco
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Interesting reading here. I've experienced this too. All with 60% grain mix beers. One was a Maibock with Weyermann's Caramunich II grain. In two batches, each used the same LME as supplement but had 1 lb of the Caramunich II grain. The one that had the metallic taste had a steep temperature of 160 degrees and went higher only for the boil. The second batch I experimented with a much higher steep temperature of around 190 and each boiled for an hour. The batch that steeped around 160 had a very strong metallic flavor. The batch that steeped around 190 had no such flavor artifacts. The equipment was the same for each batch. Note here too: I use heavily filtered well water with known high iron content. The filtration system I use is by PUR.
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