Hello all! I brewed a Red Ale a few weeks ago. It has been in the primary for 3 weeks until tonight when I kegged it. It has a medicinal or metallic taste (from reading sounds phenolic). I am a freak when it comes to cleaning and sanitizing, however on this batch when I almost had the bucket fermenter full of wort I accidentally knocked my hydrometer and tube in the wort. It had not been sanitized. It was in there approximately 20 seconds? Do you think this could have caused a bacterial issue? There were no signs of infection during fermentation.
We have really good water and I have brewed 3 batches using tap in the last few weeks. The others have no off flavors. Using a stainless brew kettle. Do you think the medicianal/metallic flavor could possibly fade over time?
We have really good water and I have brewed 3 batches using tap in the last few weeks. The others have no off flavors. Using a stainless brew kettle. Do you think the medicianal/metallic flavor could possibly fade over time?