Question Regarding Metallic Off Flavor & Equipment

[JeffoC6]

Hey all...

My first 2 batches (AG) (brewed 1/12/12 and 1/19/12) are finished, bottled, and I'm drinking them. They're both Brooklyn Brew Shop kits. They're good, but have a metallic finish to them. After researching, I found that this could be due to the equipment that's used during the brew process. I do all of my boils in a stainless steel 12 quart pot, so it shouldn't be coming from that. However, when I first started out, I was using another pot (non-stick type pasta pot) to do my mashing in. Since this "mash pot" wasn't stainless steel, could this be where I'm getting this metallic finish from?

I've since moved to full volume BIAB in my 12 quart stainless steel pot for my 3rd batch and everything thereafter. Since I haven't had a chance to taste those yet (will be done bottle conditioning next week) I'm hoping that the metallic finish will be a thing of the past.

Anyone have any opinions on this? Could I be getting my off flavors from having used this pot to mash in?

Would be most appreciated...Thanks!

 

[JeffoC6]

Nobody?

 

[BradleyBrew]

http://morebeer.com/public/pdf/off_flavor.pdf

 

[JeffoC6]

http://morebeer.com/public/pdf/off_flavor.pdf

Thanks, but I don't see anywhere in your link where it answered my question. Care to show me where that would be?

 

[metal850]

Maybe your water, high minerals could taste metallic. How's ur water taste? Did u burtonize?

 

[JeffoC6]

Maybe your water, high minerals could taste metallic. How's ur water taste? Did u burtonize?

I use bottled spring water for all of my brews

 

[lonesome_oak]

I had what may be a similar issue with my first two batches. It was a mix between metallic and solvent-like tastes. I think it was ultimately a combination of:
1) high mineral, chlorinated tap water (sounds like this isn't an issue)
2) fermentation temperature too high
3) overcarbonation

Any chance the second two might be what's causing the problem? On the bright side, the first batch eventually became quite drinkable, but it was a hefe with a ton of intended esters to cover my mistakes. The second was an amber that never really improved.

 

[jonmohno]

It can also be older grains too i think,maybe even older hops. Not exactly shure on the hops. I get that smell briefly with an overcarbed beer just in the foam usually but recededs once it warms and carbonation settles more. I think lagers have this character fairly often also.I find that it if its early it would probably go away with some condtioning maybe. Generallly metallic taste would be the iron in the water though maybe in more cases.
I seriously doubt it was your pots. Even aluminum wont do this.Probably even fermenting in aluminum wouldnt. Well since reading the morebeer download i guess it states you can get it from the pots. Ive only heard otherwise in the past.

 

[metal850]

I use bottled spring water for all of my brews

"spring water" may still have a lot of minerals for "taste" try distilled water with some minor mineral additions (or dilute the spring water with some distilled). My bet is off water rather then some containment.