Bump for an update...
I'm having this problem again.
After the original issue popped up, I did the following:
-purged my CO2 tank and refilled with fresh CO2
-cleaned the crap out of my keg system...kegs, lines, everything!! And have cleaned and sanitized in between every kegged batch since.
Then I brewed two more beers - the first was an AG spiced brown ale with additions of cinnamon and vanilla to the secondary...I brewed it for a friend who organizes an annual fundraiser and I hate tooting my own horn, but it was delicious. I got nothing but overwhelming compliments all night. Then after that, I brewed the first of two extract kits that I got as gifts. Partial boil Rogue oatmeal stout clone. It was delicious...drinking it right now. Both darkish beers, no dry-hop, both kegged. Both brewed with a mix of bottled water for mash/top-off and tap water for sparge/boil...
So I'm thinking I'm good now. Two GREAT beers in a row...
Well then I brewed the Rogue dead guy ale clone. Partial boil...same water profile as the kit brewed above that was delicious. I missed my OG by a little...no big deal...but it was tasting just a little bland when I was kegging (forgot that I'm not that big of a fan of this beer - but hey, it's a gift)...so decided last minute to dry hop with an oz of Willamette. I have a bunch of it, why not? Might give it just little something...
The taste is back...cabbage/metallic taste...just awful...will be dumping shortly.
Could it be my dry-hopping? It's the one thing at this point that the bad batches have in common. Although I've used different kinds of hops, they all came from the same order from the same company and were vacuum selaed on the same day with the same process...and put it the freezer. Could they be freezer burned? The batch that I originally noticed this was dry-hopped in the secondary...and this recent batch was dry-hopped in the keg...but they both have the same taste. But those two batches of dark(ish) beers, also kegged with no dry-hopping were delicious. These hops were used for the AG brown ale batch and it came out great...but maybe the bittering/flavor additions don't effect the outcome as much since they are added during the boil and the "freezer burn" has a chance to boil off or something, maybe?
What the hell is my problem here? This is geting very frustrating...
I guess the obvious thing to do would be to brew a batch and dry hop with different hops, right? But do you think that's the problem here?