tko17
Member
- Joined
- Oct 12, 2012
- Messages
- 20
- Reaction score
- 2
Hi Folks,
I brewed a partial mash mint chocolate stout for Christmas this year. It spent 3 weeks in the primary and 4 weeks bottle conditioning at 68-71 degrees.
I popped one open last week and it was most definitely still green. I tried one again yesterday and the greenness had dissipated, only to be replaced by a horrible rusty metal flavor. It was absolutely disgusting.
Where this flavor came from is a mystery to me. My tap water tastes fine and I use starsan at the proper concentrations. This batch was boiled in an aluminum kettle, but I have made at least 10 other batches in said kettle and never had a hint of metal before. I thought for a second it could have been the caps, but there was no hint of rust or corrosion on the caps of the ones I tried.
When reading past posts about metallic off flavors, it was never mentioned when they became apparent. What is especially confusing to me is that this beer tasted pretty darn good going into the bottles. It wasn't my best ever, but I was satisfied that it was going to be a better than average Christmas beer.
What could have happened between bottling and now that would have contributed such terrible flavor? It is incredibly strong, completely overpowering any other flavor of the beer.
Is there an infection that causes metallic taste? I saw it mentioned that oxidation combined with roasty grains can give a metallic flavor; does anyone have experience with this? When this happens is it an overwhelming flavor?
I try to minimize introducing oxygen to the beer during the bottling process, but I am far from perfect.
In any case, I hope some of the more experienced brewers will be able to give me an idea of how my pretty decent beer went into glass bottles and transformed into something I wouldn't give my worst enemy.
Thanks!
I brewed a partial mash mint chocolate stout for Christmas this year. It spent 3 weeks in the primary and 4 weeks bottle conditioning at 68-71 degrees.
I popped one open last week and it was most definitely still green. I tried one again yesterday and the greenness had dissipated, only to be replaced by a horrible rusty metal flavor. It was absolutely disgusting.
Where this flavor came from is a mystery to me. My tap water tastes fine and I use starsan at the proper concentrations. This batch was boiled in an aluminum kettle, but I have made at least 10 other batches in said kettle and never had a hint of metal before. I thought for a second it could have been the caps, but there was no hint of rust or corrosion on the caps of the ones I tried.
When reading past posts about metallic off flavors, it was never mentioned when they became apparent. What is especially confusing to me is that this beer tasted pretty darn good going into the bottles. It wasn't my best ever, but I was satisfied that it was going to be a better than average Christmas beer.
What could have happened between bottling and now that would have contributed such terrible flavor? It is incredibly strong, completely overpowering any other flavor of the beer.
Is there an infection that causes metallic taste? I saw it mentioned that oxidation combined with roasty grains can give a metallic flavor; does anyone have experience with this? When this happens is it an overwhelming flavor?
I try to minimize introducing oxygen to the beer during the bottling process, but I am far from perfect.
In any case, I hope some of the more experienced brewers will be able to give me an idea of how my pretty decent beer went into glass bottles and transformed into something I wouldn't give my worst enemy.
Thanks!