Last summer I switched over to kegging and ramped up the brewing throughout the year. I brewed many batches and got beer into kegs for long term conditioning. I have been going through them and all my beers have an off-flavor. With beer that was conditioned so long, I was surprised it had such a bad taste.
I would describe it as a metallic/tinny/alchoholic type flavor. Most of my beers are lighter ales. The flavor was in a few stouts I did, but it was covered up some.
I made some changes to my brew process last week, and the off-taste is very strong in the 1 wk old brew. The off flavor was not there when I tasted the beer before fermentation started, so I am wondering if this is a fermentation problem.
I pitch the dry yeast around 75 deg and it ferments around 70-72 in a closet with no light. The yeast I used last week was ale yeast, which needed to be pitched below 80, and ferment from 65-75.
Any ideas what could be causing this? It is very frustrating to keep tossing beer.
SS pots (I have 2, have used both)
Bottled water (from Food Lion. Also used tap water and taste was there)
Steep Grains at 155 for 30 min (when called for)
Cool beer with copper wort chiller. Tried a bag of ice last week right into the wort in case the wort chiller was giving off the taste.
Ferments in a back room closet, temps stay from 70-73.
I have left many brews in primary for 3-4 weeks, skipping secondary on some. I went back to secondary on the last few and off-flavor still there.
I use star san for everything.