bnmir
Well-Known Member
This was my first partial grain biab, version of Jamils choc hazelnut stout.
The LME was added 30 min into the boil.
It was a full boil, and coolled by putting the kettle in an icewater bath (took about 50 minutes to cool). Pitched a 2L starter of wyeast british ale ii at 67degrees.
Going into the fermenter, it was slightly more bitter than i expected, but otherwise tasted like wort.
13 days later, it was done fermenting, and i tasted my FG sample before racking into the bottling bucket. It has what i can only describe as a metallic flavor, which definitely wasnt present before fermentation. I used a stainless brew kettle, and an ale pail fermenter (sanitized with star san). I went ahead and bottled normally, but will the flavor change during carb/conditioning? What might have caused this, so i don't repeat the mistake?
The LME was added 30 min into the boil.
It was a full boil, and coolled by putting the kettle in an icewater bath (took about 50 minutes to cool). Pitched a 2L starter of wyeast british ale ii at 67degrees.
Going into the fermenter, it was slightly more bitter than i expected, but otherwise tasted like wort.
13 days later, it was done fermenting, and i tasted my FG sample before racking into the bottling bucket. It has what i can only describe as a metallic flavor, which definitely wasnt present before fermentation. I used a stainless brew kettle, and an ale pail fermenter (sanitized with star san). I went ahead and bottled normally, but will the flavor change during carb/conditioning? What might have caused this, so i don't repeat the mistake?