Metallic alkaline taste from starter?

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Brewcrew02

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So in 2 separate batches I got a BAD alkaline metallic taste. My first thought was sanitation problems, but I haven't changed sanitary processes between batches so probably not. I'm making starters now to harvest yeast and pitch healthy. Here comes my question... before I started using my new stainless 4qt. to make starter wort I was using a Teflon coated (non-stick of some sort) one before it. It had some scratches, but assumed star san, boiling water, then adding and boiling DME would be ok. So did I get 1) Teflon in the starter 2) leeched metal from exposed scratches 3) infection or 4) all of or a mix of 1, 2, and 3. Thanks for any insight.
 

duboman

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Did you taste the starter wort and experience this metallic taste?

That would be the first thing I'd look at. If not, then it's something else in your process.
 

wolfman_48442

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metallic taste is almost always either:
  • impurities in your water,
  • using too many minerals if you're doing water adjustments,
  • or from your equipment (rust, improper passivation, etc.)
 
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Brewcrew02

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metallic taste is almost always either:
  • impurities in your water,
  • using too many minerals if you're doing water adjustments,
  • or from your equipment (rust, improper passivation, etc.)
Brewing Friday... here are my adjustments:
- Switching from aluminum to stainless
- PH balance since I'm in Austin (tap water=9.6!!!)
- SMaSH and one of the same yeasts from harvest.
Should be a good test; however I'm not keeping a control so maybe not a good test.
 

duboman

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Brewing Friday... here are my adjustments:
- Switching from aluminum to stainless
- PH balance since I'm in Austin (tap water=9.6!!!)
- SMaSH and one of the same yeasts from harvest.
Should be a good test; however I'm not keeping a control so maybe not a good test.
Sounds a like a good plan but I would use fresh yeast if you are using harvested yeast from the fermented batch. While I am not completely sure, if there were metallic tastes associated with the harvested batch you may bring that unknowingly into the new batch. Using fresh yeast ensures a clean trial.
 
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Brewcrew02

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Sounds a like a good plan but I would use fresh yeast if you are using harvested yeast from the fermented batch. While I am not completely sure, if there were metallic tastes associated with the harvested batch you may bring that unknowingly into the new batch. Using fresh yeast ensures a clean trial.
Sorry I should have clarified... Same yeast strain but from a different harvest where I used my new stainless pot. :cross:
 
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