- Jun 30, 2008
- Reaction score
- Huntsville, AL
Why dont you try to do a full boil. You said that you were pitching your wort into a 5 gallon carboy filled half way with cold water. I would say that is probably where you are getting your metallic taste. When you were at your friends house, did you us his water, or did you use bottled water?Eddie - that is an acurate list, except I "usually" use LME and just switched to DME to test. I pitch at about 78 degrees and use ale yeast. I have used liquid yeast for a test and it worked good but did not eliminate the off flavor. I did not use a starter - just pitched the liquid yeast after following the directions. As far as cooling the wort - my sink is by my kitchen window - I set the brew pot in the sink, use the work chiller with the faucet to get the temps down to around 80 degrees, then pitch it into my 5 gallon carboy filled half way with cold water.
Pi Kapp Beer Guy - I never siphon by mouth. I have an orange carboy cap that lets you run a tube from the top down to the bottom of the carboy, then a flexible hose to rack. Another opening in the orange cap lets you blow pressure into the carboy to start the siphon.