Metallic taste from Amarillo?

[m00ps]

I just tapped a session IPA I hopstanded the absolute crap out of. There was a decent amount of amarillo in there and 2oz of it in the keg. It tastes good and everything but the finish is a bit metallic I guess is the word I'd use. I recognized it had to be from the Amarillo because I remember 2 months ago I got a 6pack of gumballhead and it had the exact same thing going on.

Is this just my taste buds? Or has anyone else detected this using Amarillo?

 

[wmcc75]

I remember reading somewhere (please don't ask where) that myrcene oils can produce a metallic flavor in large quantities. Due to that fact Amarillo hops are high in myrcene oils average 68-70% that could be it. Jw what yeast are were you using?

 

[m00ps]

it was Conan yeast from Omega yeast labs. tried another Gumballhead alongside my IPA and they both really have the same aftertase. That would seem to line up since I know FFF uses some kind of English yeast as their house yeast, definitely not Conan

 

[wmcc75]

Probably the hops then.

 

[Callacave]

Do you force carb? At 20-30 psi for a day or two? It could be carbonic acid. I noticed in my last few IPAs a harsh taste, but it dissipated after a handle of days.

 

[dcbw]

I just got results for a 3.8% session IPA from a competition and both judges said it had a metallic flavor. I've never had that comment before, and none of the other brews I submitted (using the same carbon filtered water and chemistry and some of the same hop lots) had that comment. I also did a long hopstand and dry hopped but with Centennial and Cascade. Yeast was S05 and it was carbed a few weeks before the competition, so I don't think it was carbonic acid.

So with all that anecdotal evidence, perhaps the hops contributed the taste which wasn't covered up by malt because it was a session IPA?

 

[m00ps]

Hmm...yeah I dunno. I forced carbed it at 30psi room temp, dropped to 12 once I put t into the kegerator. I kegged it like 2 months ago so I doubt it needs to age out the flavor. It may have something to do with session strength IPAs. Ive made 2 now and both of them havent been up to snuff IMO. The first had a very muddled, not-bright hop character. This one's got the metallic aftertaste on the back of the tongue. No issues with my regular strength ones...

I figure if anything theres no malt character in my session IPAs since I use a greater % specialty malts and stuff like vienna or something to account for the 4-5% alcohol

 

[davidgaines]

I just tapped a session IPA I hopstanded the absolute crap out of. There was a decent amount of amarillo in there and 2oz of it in the keg. It tastes good and everything but the finish is a bit metallic I guess is the word I'd use. I recognized it had to be from the Amarillo because I remember 2 months ago I got a 6pack of gumballhead and it had the exact same thing going on.

Is this just my taste buds? Or has anyone else detected this using Amarillo?

My "house" IPA involves about 2 ounces of Amarillo, and Conan yeast. I get a metallic taste instantly when I drink it from the bottle. Pour it in to a glass, it's incredible. Must be something with my bottle/cleaning process.

 

[MannyEdwards]

I don't think it's the carbonic acid. That tastes sour and feels prickly, not metallic, at least as I use the term.

 

[jfrank85]

I don't want to open a dead thread...but I'm going to anyways. Every time I drink a heavily hopped Three Floyds beer I get a big metallic off flavor from them and I know personally that they use copious amounts of high myrcene oil hops.

 

[m00ps]

I don't want to open a dead thread...but I'm going to anyways. Every time I drink a heavily hopped Three Floyds beer I get a big metallic off flavor from them and I know personally that they use copious amounts of high myrcene oil hops.

Thanks, mystery solved. Keep the amarillo flavor additions in check

http://beerlegends.com/myrcene-oil

Myrcene Flavor
Myrcene is a colorless clear oil that is referred to as a monoterpene. Its health effects have been studied throughout the science industry. The flavor somewhat matches its fragrance and will be orange-like and citrusy, with an earthy, even metallic flavor. With a boiling temperature of 147 degrees F, its flavor dissipates in much the same way as it's fragrance with high temperatures.

 

[Ruckusz28]

Makes sense. I encountered something similar this past spring. It wasn't too noticeable at first, but once the brew got a little older its like i've been huffing a lead pipe.

 

[jfrank85]

Horray! I'm useful!

 

[masonsjax]

Interestingly I was making comments about the metallic flavor of Amarillo way back in 2010, so yeah, I agree

https://www.homebrewtalk.com/showpost.php?p=1938909&postcount=27

 

[m00ps]

Interestingly I was making comments about the metallic flavor of Amarillo way back in 2010, so yeah, I agree

https://www.homebrewtalk.com/showpost.php?p=1938909&postcount=27

Well at least im definitely not the only one that gets it. No fair though, I wasnt old enough to see what amarillo tasted like until the near end of that year

 

[JJack887]

I just made an amber ale with the same thing. Damn it.

 

[wmcc75]

I just made an amber ale with the same thing. Damn it.

I'm my experience it only gets the metallic flavor if it's a high amount of amarillo.

 

[JJack887]

GOOD. Hopefully it won't be bad.

 

[slym2none]

I just dry-hopped a small batch with 2oz of Amarillo. I'll let y'all know in a few weeks if I get this metallic flavour in my beer.

 

[m00ps]

I just dry-hopped a small batch with 2oz of Amarillo. I'll let y'all know in a few weeks if I get this metallic flavour in my beer.

Rest assured, you wont. IME, its only with large flameout/hopstand additions of it that you get this. I use 4oz of amarillo as part of the dry hops for my favorite DIPA and its never had this flavor

 

[masonsjax]

IME it's fine for aroma additions. I've only noticed that weirdness on heavy flavor additions.