So I brewed a California common. And it has a sort of metallic flavor to it. Any ideas where this came from. I was thinking it was from the water (used unfiltered tap water). Usually brew with a friend at his place and he had a filter. Temp during 2weeks in primary was 65 give or take a degree...
Using cal common yeast 2112 directly from the smack pack and it's been over 36 hrs since I pitched. No signs of fermentation yet. OG was 1.050. Good aeration when I pitched. It's about 63 degrees in the basement. Should I move it somewhere warmer? I have another brew that's ready to move from...
