DD2000GT
Well-Known Member
I have been homebrewing for over 10 years now and have brewed literally hundreds of batches, and just recently got back into it again (after getting laid off - LOL). I am no master brewer, but have read many books and tried many different things. I have never produced what I would consider "great" beer, but usually manage decent beer for a low keyed homebrew setup. My problem is all ofg my beers have a metalic taste to it after conditioning. Beer tastes great from the boil, great out of the fermenter, but off after conditioning. I have stumped all of my homebrewing sources, a local brewpub brewer, and my local supply shops. I really don't think it is bacterial contamination - as the bottles show no "ring" at the top or surface skin.
Now, I have over-sanitized, used spring water, changed suppliers, switched between kits/extracts/dry malt, used hop pellets/whole/extract, boiled longer/shorter, switched to a keg system, etc. You can imagine all the bases I have covered after hundreds of attempts. Most just seetle with "it's a house flavor" and so I live with it.
Since finding this forum and reading through many posts, it is apparent there are many experienced brewers here - so I thought I would bounce this off the board. Any thoughts on my condition, or what I can test/change?
Setup:
Stainless brew pot
Wort chiller
5 gallon glass carboys
Stainless cornelius keg setup w/ forced CO2
Normal brewing equipment - hydrometer/thermometer/blow off tubes, etc.
Usually used dry malt and hop pellets using recipies.
I have a passion for good beer and home brewing, just wish I could get past this and produce beers I would be proud to share with my friends.
Thanks all,
Dan
Now, I have over-sanitized, used spring water, changed suppliers, switched between kits/extracts/dry malt, used hop pellets/whole/extract, boiled longer/shorter, switched to a keg system, etc. You can imagine all the bases I have covered after hundreds of attempts. Most just seetle with "it's a house flavor" and so I live with it.
Since finding this forum and reading through many posts, it is apparent there are many experienced brewers here - so I thought I would bounce this off the board. Any thoughts on my condition, or what I can test/change?
Setup:
Stainless brew pot
Wort chiller
5 gallon glass carboys
Stainless cornelius keg setup w/ forced CO2
Normal brewing equipment - hydrometer/thermometer/blow off tubes, etc.
Usually used dry malt and hop pellets using recipies.
I have a passion for good beer and home brewing, just wish I could get past this and produce beers I would be proud to share with my friends.
Thanks all,
Dan