thrstyunderwater
Well-Known Member
I bought one a few years ago and hav used it once. My beer had a metalic taste to it. Think that's why? What cleaning method do I need to use to prevent this? Any other stainless steel wort chiller advice?
Metallic flavors are usually caused by unprotected metals dissolving into the wort but can also be caused by the hydrolysis of lipids in poorly stored malts. Iron and aluminum can cause metallic flavors leaching into the wort during the boil. The small amount could be considered to be nutritional if it weren't for the bad taste. Nicks and cracks ceramic coated steel pots are a common cause as are high iron levels in well water. Stainless steel pots will not contribute any metallic flavors.
Yeah, I read that. Do you just recomend a mild detergent to clean stainless steel and boiling water to steralize it?
Thats not the source. A lot of us here, including me, ferment in stainless vessels. We also store our beer in stainless kegs.
I'm not the expert on off flavors, but off hand, you could be experiencing some harshness from over carbonation.
Here is what Jonh Palmer has to say specifically about metallic flavors:
I would never use aluminum to cook something I was gonna consume. ( don't wanna argue but there are a lot of reasons why) It also has zero nutritional value....iron pots may very well leach iron into the wort but as with cast iron cookware the pieces are too big to be assimilated into the bloodstream I believe...very very cheap stainless steel MAY cause some metallic taste IMO. I would make sure it was an 18/8 stainless at least.
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