Metallic Taste In My Pumpkin Brown?

[saber2th]

Hi everyone,
So I brewed my first all-grain on 9/20/14, it was a spiced pumpkin brown. After fermenting and a resting period of 10 days, I kegged this beer. It tasted real good after fermentation and had a FG of 1.008. Since being kegged, it has taken on a metallic taste at the finish. Now after the glass sits for a little while and warms up it tastes a lot better. I had the fridge at 35 degrees. Could it just be being that being this cold brings out this off flavor? I have turned up the fridge but have not sampled yet.
Here are some other info:

I used filtered water
Used a SS brew pot (brand new)
SS parts in the mash tun
Used an 1/2" auto siphon
Slow and splash-less transfer to the keg (sanitized with star-san)
Grains were milled at the brew store
Had the grains for a couple of weeks before I brewed
Mashed at 150 degrees for 60 min
Used a copper wort chiller

Any info would be appreciated !

thanks,

Dave

 

[bu_gee]

If I were to venture a guess, I would say the other flavors in the beer mask it at warmer temps. As the beer gets colder, you taste everything but the metallic taste less and thus the metallic flavors are more prevalent.

Improperly stored grains can create those flavors. A few weeks under the wrong conditions can cause trouble. Can you describe how you stored your grains?

 

[saber2th]

They were in a plastic bag with a twisty tie and stored in a room at 70-72 degrees. I asked the guy if it would be good for the grains to sit for a couple of weeks, and he said there should be no problem. What is the best way to store your grains? And how long can they sit after being milled?

 

[bu_gee]

They can be stored for 12 days, 9 hours, 33 minutes, and 49.83 seconds.

There is obviously no hard and fast rule. Light, humidity, temperature, and phase of the moon all have an effect. I'm sure I've left some out. Milled grains are more susceptible than unmilled.

If I needed to store where I live, I'd find a glass jar and seal it up with a dessicant pack and keep it in a dark, cool place until needed. But that's me and I'm crazy.

 

[Munchkin]

I dont mill my grains until brew day but i realize that isnt possible in everyones situation especially if you dont have a mill. I started keeping my grains in air tight 5 gallon plastic buckets originally used to store aquarium salt.