malkore said:nope. beer shouldn't have a metallic flavor unless there's something off.
did you inspect the inside of your keg to make sure the SS finish is still intact? If someone soaked bleach inside, it will pit the metal and ruin the finish.. you'd have to re-pasify/passivate (?) the metal to keep it in good shape.
Mustangj said:I kegged a beer on Sunday and today I wanted to check the carbonation.
The beer is not ready yet but it had the taste of the keg.
Is the taste due to low carbonation?
srm775 said:The metal taste can often be attributed to poor storage of hops and/or grains or green beer. A buddy of mine is experiencing this same thing with two batches of beer.
ajf said:I once had a batch of beer that tasted exactly like you describe after about 2 weeks in the keg. It tasted so bad, I seriously thought of ditching it, but as I had another couple of kegs of good tasting beer, I just left it in the keg.
5 weeks later, the metallic taste had completely gone.
-a.
Did you let it sit out at fermentation temp, or in your kegerator? I'm trying to decide what to do with a 10g batch I brewed a couple weeks ago. I tested it today and it was at 1.013 (which is close to where it should be from my recipe), but it has a spicy smell, and metallic aftertaste (it tastes OK for a few seconds but then the metallic flavor comes through).
I tried a few new things on this last batch that could be the factor; I used to lug 1g jugs of filtered from my sink to the kettle, but this time I used a filter setup that I put on the hose and ran into the kettle directly (exactly like this one: https://www.homebrewtalk.com/f51/water-filter-setup-29145/), I roasted my own crystal malt from pale malt (using instructions from here http://barleypopmaker.info/2009/12/08/home-roasting-your-malts/), and I tried "hopbursting" with 2oz. of Magnum hops at 20 min, 1.5oz. of cascade at 15 min, and 1.5oz. at 5 min. I've never used Magnum hops before either, but I was using them to get my IBU's up on while using the hopbursting technique.
I know it was silly of me to do so many different things all in one brew. Not too smartl. Now I'm going in circles; is it the water? Is it the hops? Is it an infection?
What can I do to fix it? I'm going to keg it, and throw it in the kegerator to chill out for a few weeks and hopefully it'll mellow out. If that doesn't work I might try this EDTA stuff.
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