kid_ak
Active Member
I know there have been a few posts about metallic aftertastes and what Palmer says about them, but it seems like there hasn't been a consistent answer (besides Palmer's) about what might cause them.
I brewed my first batch around the end of May--a True Brew American Wheat kit. Now, It had been sitting at room temperature since December, canned extract, hop pellets not refrigerated (though vacuum sealed). Did a partial boil (stainless steel pot), and then it took a while to cool the wort (a little over an hour actually) in a water bath--I was able to get my second batch cooled much faster. Fermented in a bucket.
All that was fine and good, and the beer actually tasted pretty nice when bottled and carbed up. That was about 3 weeks ago. Now, the beer has developed a fairly strong metallic aftertaste that's bugging me. What's a bit stranger is that once the beer warms a bit out of the fridge, the aftertaste seems to fade.
Obviously, I did a lot of things suboptimally. I'm thinking that the most likely culprits are the fact that the extract was canned and somewhat old. Or it might be that we have hard water (it's hard, but the drinking water itself tastes fine). I'm really hoping it's the former so that I don't have to start buying jugs of water each time I'm brewing...
So I don't expect that we'll pin down the source of this problem right away, I think I'll have to see what happens with future batches. But so that I can know where to look--besides the canned extract and the water, are there other likely culprits that I should pay attention to--speaking specifically to the metallic aftertaste?
Thanks so much for your thoughts.
AK
I brewed my first batch around the end of May--a True Brew American Wheat kit. Now, It had been sitting at room temperature since December, canned extract, hop pellets not refrigerated (though vacuum sealed). Did a partial boil (stainless steel pot), and then it took a while to cool the wort (a little over an hour actually) in a water bath--I was able to get my second batch cooled much faster. Fermented in a bucket.
All that was fine and good, and the beer actually tasted pretty nice when bottled and carbed up. That was about 3 weeks ago. Now, the beer has developed a fairly strong metallic aftertaste that's bugging me. What's a bit stranger is that once the beer warms a bit out of the fridge, the aftertaste seems to fade.
Obviously, I did a lot of things suboptimally. I'm thinking that the most likely culprits are the fact that the extract was canned and somewhat old. Or it might be that we have hard water (it's hard, but the drinking water itself tastes fine). I'm really hoping it's the former so that I don't have to start buying jugs of water each time I'm brewing...
So I don't expect that we'll pin down the source of this problem right away, I think I'll have to see what happens with future batches. But so that I can know where to look--besides the canned extract and the water, are there other likely culprits that I should pay attention to--speaking specifically to the metallic aftertaste?
Thanks so much for your thoughts.
AK