Fat Tire aftertase? Yeast?

[casebrew]

I finally broke down and bought a Fat Tire yesterday. It seemed to have a slightly metalic aftertast. Is it from the yeast? Reason I ask is my homebrew has it too, only more so. I'm brewing Brown Rye, with Nottinghams. And 1/2c molasses. Aging helps. I'm also suspect of some matel equipment...

 

[david_42]

I know what you're taking about, but I can't nail it down. I do know Fat Tire is my favorite pepperoni pizza beer.

 

[Bopper]

i just brewed a FT clone and used Whitelabs CA Ale Yeast...came out pretty close...not really a metallic taste, however.

 

[chask31]

Fat Tire rocks...and this is from a New Yorker who has to visit his sister's in-laws in AZ to get it

 

[Mindflux]

The only aftertaste I get is biscuit..

Though I recall some folks thinking that biscuit tastes metallic.. so that could be it.

 

[david_42]

From the horse's mouth ... Bouckaert advises that you pay particular attention to the malt bill and the aging process. "We have a malt character that asks for a lot of light-colored malts," he says. "Specialty, Munich and light caramel malts comprise up to 30 percent. For the signature toasted biscuit flavor of this brown-amber beer, add from 5 to 10 percent of malts with a nutty character." ... "The beer should look clear, have low carbonation and give off a malty, fruity aroma with hints of bread crust. It should leave a toasted flavor on the palate."

Bread crust??