mphall
Member
Hi all. Long time reader, first time poster.
I recently brewed my 2nd batch of beer, a Blind Pig IPA clone. I fermented @ 66 F for 2 weeks, then racked to a secondary, and dry-hopped for an additional week @ 66 F.
At bottling time my beer tasted excellent, but after bottling there is a slight metallic flavor and nose to the beer. My first beer had this same issue, but the off-flavor was even stronger.
Any ideas what happened at bottle time? I was very careful about sanitization and used proper amounts of star san on all my equipment.
I recently brewed my 2nd batch of beer, a Blind Pig IPA clone. I fermented @ 66 F for 2 weeks, then racked to a secondary, and dry-hopped for an additional week @ 66 F.
At bottling time my beer tasted excellent, but after bottling there is a slight metallic flavor and nose to the beer. My first beer had this same issue, but the off-flavor was even stronger.
Any ideas what happened at bottle time? I was very careful about sanitization and used proper amounts of star san on all my equipment.