I've noticed a slight metallic flavor in some of my brews, and I'm wondering if there is a specific mineral/metal in the water that contributes to this taste. I can even smell it sometimes. Definitely tends to come out more in my roasty brews, and almost lends a toasted flavor, but I don't like it!
I just got a whole house filter to attach to my hose, so I'm hoping this will help, but I'm going to have to get a water sample to find out for sure what I need to adjust, but I was hoping someone may have some ideas in the meantime.
Fermenting/Conditioning: Casc/Cent APA, Hoppy Birthday Amarillo/Simcoe IPA(6g American/5g Belgian), Chappist Belgian Dubbel
Bottled/Kegged: Red Rye IPA, Wesside Trip(Westmalle Tripel clone), ESB, Lil Trap (4% Trappist Starter Batch), Robust (Pumpkin) Porter, 3% Little Hopper, "Slick Rick" Old Engine Oil Clone(oaked w/ vanilla and balvenie scotch), Imperial RyePA,
On Deck: Quad, Belgian IPA, Orfy's Mild, Scotch Ale