First Two Homebrew Batches w/ Metallic Aftertaste

[RayA]

Hello All,

My name is Ray and I wanted to pick your brains about what could be causing an unpleasant metallic aftertaste in both of my first two homebrews (DIPA & IPA, stated respectively).

The taste: The metallic taste seems to be an aftertaste that coats the back of your throat.

First Brew: Pliny Elder NB Extract Clone Kit (Followed all instructions , except left in primary 4 weeks, no secondary)

After I noticed the taste I assessed all my equipment ruling out each component as follow:
-Kettle - Bayou Classic 1060 62-Quart Stainless-Steel Stockpot (Boiled water within, cooled, and drank --> No Metallic taste
- Wort Chiller – SS Immersion Chiller (Boiled in pot w/ water, cooled, & tasted --> No Metallic Taste)
- Keg & Draft System (Kegerator) – New SS Corny Keg (filled w/ water shook around and served --> No metallic taste)

Therefor I eliminated my issue to one of the following: My technique, Ingredients, Water Chemistry.
I then obtained a lab report on my water source and the only thing that seemed high was sodium. Please see below for all measurements in Mg/L;
- Calcium 19
- Magnesium 11.4
- Sodium 42.3
- Potassium 2.3
- Iron .03
- Carbonate .9
-Sulfate 36
-Chloride 36.6
-Nitrate 3.6

I used Bruwater and realized i needed to supplement my water with gypsum to achieve a better profile for a Pale Ale and made the necessary addition for my second batch.

Then I brewed a second batch Ferocious IPA from Midwest. This time I used a secondary fermentor.

Same result with the exact same metallic aftertaste.

Any insight would be much appreciated.

Cheers,
Ray

 

[giraffe]

Are you removing the chlorine from your water? How are you sanitizing?

 

[RayA]

Cleaned all SS with PBW and then used the recommend amount of StarSan to sanitize anything that touched my post boiled wort. My water is tap water from Nassau County, NY.

 

[VonAle]

Are you removing the chlorine from your water? How are you sanitizing?

Getting a handle on the water made the biggest difference for my IPA's.

I stopped using tap water and now I build my water with RO. This is what I would recommend for you, especially for those big IPA's.

 

[pablosbrewing]

Cleaned all SS with PBW and then used the recommend amount of StarSan to sanitize anything that touched my post boiled wort. My water is tap water from Nassau County, NY.

Which town, or link to the full report?

I did not find a town in your county with acceptable levels of iron for brewing, but I havent looked at them all:
https://www.health.ny.gov/environmental/water/drinking/water_quality_report_links.htm

The metallic will come out in the brew if it is above 0.1mg/l (or ppm), even if the water tastes OK to you before brewing.

I would switch to RO water for your next brew and add gypsum to confirm.

 

[RayA]

Please find attached the entire water lab report. I will look into a RO system. Are there any systems favored by the HB community? Any recommendation regarding amount of stage 3,4,5,6?

View attachment Water Lab Report.pdf

 

[pablosbrewing]

Please find attached the entire water lab report. I will look into a RO system. Are there any systems favored by the HB community? Any recommendation regarding amount of stage 3,4,5,6?

That is much better than the water reports I found online - I don't see an issue with that water. I would still try grocery store RO for one batch (the water dispensers that have the plastic carboys).