Aloha_Brew
Well-Known Member
I recently brewed a strong scotch ale and a dunkelweizen (all-grains) with two different results. I actually had submitted them to a judging thinking they were pretty much to style and was unpleasantly surprised by the results of the dunkelweizen. I had tasted it before the judging and it tasted very good to me. However, the comment they made was that there was a prevalent metallic taste that detracted from the taste. While it was still drinkable it was in stark contrast to the scotch, which did not have the same problem. After reading their comments I tasted it again and did indeed notice the metallic taste. I bottled for the competition but keg for myself.
Has anybody else noticed this taste from wheats? The wheat itself was about 55% and munich and victory made up the rest of the majority. I also used Hallertau hops, which were not used in the scotch at all. I kept temps and brewing techniques the same for both batches. Any ideas how to take steps to stop this metallic taste from existing in the future?
Has anybody else noticed this taste from wheats? The wheat itself was about 55% and munich and victory made up the rest of the majority. I also used Hallertau hops, which were not used in the scotch at all. I kept temps and brewing techniques the same for both batches. Any ideas how to take steps to stop this metallic taste from existing in the future?