eriktlupus said:it'll help if you post your recipe and process just like if you were sharing a cooking recipe(cause in a sense you are).
http://www.coopers.com.au/homebrew/hbrew.php?pid=1&id=113eriktlupus said:no hops? how did you chill?what did you ferment in, at what temps with what kind of yeast. how much priming sugar did you use?
YooperBrew said:Did any previous batches have this same flavor? Did you notice anything funny about the extract when you opened it? Did it have this flavor before you bottled?
Did you get a new pot or anything like that?
malkore said:almost all Coopers kits are pre-hopped extract.
however the 2 lbs of DME would definitely cause an imbalance in maltiness to bitterness. that won't explain the 'horrid metallic taste'.
what was the OG? what was the gravity at bottling? (if you don't know either of those, that's 2 strikes)
I'd like to hear how you sanitized the fermenter, the racking hoses, the bottling bucket, and the bottles.
also whether it splashed a lot at any time after you pitched the yeast.
Hate to say it, but it sounds like something went very wrong with this batch.
eriktlupus said:did you change water?
it could be that you got an older can of extract or that the can had a flaw in it and leeched metal in the extract
YooperBrew said:I guess I'm still hung up on what you used to sanitize. It sounds like you cleaned very well, but I'm not sure about the sanitizer.
I use an aluminum pot (let's NOT start that debate again!) and a plastic spoon. I don't have metallic off-flavor. I think it's got to be the LME (bad LME) or sanitation.
claphamsa said:I used the star san that came with the kit......
im betting i got it infected..... well CRAP! anyone have any beer to spare......
YooperBrew said:Well, you don't rinse star san. But that should have sanitized it anyway.
claphamsa said:note to self, read directions on cleanser......
this is very depressing, i did it fine for 2 batches..... and the 3rd one is the disaste my apfelwine better be good or im gonna.... be sad
YooperBrew said:Well, we haven't completely figured out the problem. But I am still hung up on the cleaning/sanitizing issue. Remember to always clean first, then sanitize. Clean can be with hot water and oxyclean, just to get the junk and crud off. Then after it's well rinsed, then use your sanitizer to kill any germs.
Still, I'm not convinced that's the issue. I'm really leaning towards the bad LME. That would explain "metallic" tasting better than a sanitation issue. Infections usually taste foul, but in a different way!
I suggest always sampling your beer- as a wort, out of the fermenter, before bottling, etc. Then you could come back and say, "Well it tasted fine out of the primary........" and we could really help nail this.