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Old 04-21-2008, 08:48 PM   #11
clemson55
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Not sure what you mean RIC, if your referring to the grolsch style top like I sent for the swap then that wasnt an issue with the comp because they got normal bottles with caps.
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Old 04-22-2008, 05:47 PM   #12
hammer one
 
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DId you use star san? I've had problems in the past with to much star san to water ratio, didnt rinse and got a matelic flavor. now I rinse and it's all ok.

 
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Old 04-22-2008, 06:19 PM   #13
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A better thing to do would be to mix your Star San solution at the recommended concentration. At this strength it is entirely rinseless (with no off flavours) and it actually works better (according to Charlie Talley, the inventor).

 
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Old 04-22-2008, 06:22 PM   #14
clemson55
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I use the no rinse sanitizer that came with my kit but I mix it to the recommendations.
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Old 04-22-2008, 06:26 PM   #15
RICLARK
 
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Quote:
Originally Posted by clemson55
Not sure what you mean RIC, if your referring to the grolsch style top like I sent for the swap then that wasnt an issue with the comp because they got normal bottles with caps.
No I meant that if you sent the comp a normal bottle with the normal cap. I have had my caps rust on the inside while I was soaking them during bottling.
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Old 04-22-2008, 07:04 PM   #16
srm775
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How old were the hops you used? I have a buddy that has had a slightly astringent, metallic flavor in the last two batches and I think the hops he is using are old

 
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Old 04-23-2008, 04:10 AM   #17
clemson55
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Vacuum sealed and labeled some time in 07 when I got them.
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Old 04-23-2008, 04:17 AM   #18
ChrisKennedy
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Do you bottle condition or keg? If you bottle from a keg, I really think oxygen has something to do with metallic flavors in roasty beers.

 
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Old 04-23-2008, 05:02 AM   #19
brewgrl
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Did you use a yeast starter and if so, did it contain yeast nutrients? This guy says that amino acid-based yeast nutrients can contribute a metallic flavor...

http://www.maltosefalcons.com/tech/M..._Culturing.php

 
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Old 04-23-2008, 01:43 PM   #20
clemson55
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Normal bottling.

No starter on that one.
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