I didn't, but I'm guessing it had to do with some of these things:
1) using a turkey baster to take hydrometer samples (that had been used on food for several years- but still washed thoroughly and sanitized).
2) using a pyrex casserole dish to soak all of my tools in (in starsan) that was also used on food quite often
3) pouring back my hydrometer samples
4) potentially getting some metallic off flavors from my stainless steel kettle. have been reading about things like passivating your kettle before using (due to potential iron leaching into my boil)
*edit* I'm actually boiling water in my stainless steel kettle right now and then am going to pour the water in tea cups, let them cool, and then pour them into a glass and drink the water to see if it's "metallic." If so, then I think I know where my problem is. Also, this article was quite interesting:
http://www.eckraus.com/blog/cleaning-a-new-brew-kettle I tried this experiment and definitely have spots and "rainbows" all over the bottom of my kettle. I'm excited, as I may have found my problems with metallic off flavors.