Is there any way to get rid of the metallic aftertaste my stout has? I'm brewing a stout that I used chocolate powder with the can of Munton's mix and it is currently in week 4 of fermentation. Do I need to rack before bottling? Should I do a second fermentation? How?
help please?
- Thread starter mriccio3
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two_hearted
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is it metallic? or just bitter? I've had some green beer taste slightly metallic that went away after conditioning.
If you've had it in primary for 4 weeks, I wouldn't worry about secondary. I rack to a bottling bucket before bottling to mix my priming solution in. I would bottle it, let it condition for 2-3 weeks, taste it again and come back if it is still metallic.
If you've had it in primary for 4 weeks, I wouldn't worry about secondary. I rack to a bottling bucket before bottling to mix my priming solution in. I would bottle it, let it condition for 2-3 weeks, taste it again and come back if it is still metallic.
Could be just very roasty/astringent - not familiar with Munton's. It's difficult to say without tasting it. I'd bottle and it's more likely that what you're getting will age out.
