I heard the same podcast and thought it was a little dubious at best. Your metallic flavor could be oxidation or yeast autolysis, among other things.
Sulfur production is normal for most lager yeast. Some produce more than others. To me 34/70 is a moderate sulfur producer, typically it starts kicking it out mid-fermentation and then it dies off toward the end.
Ways to reduce sulfur production is through yeast selection (this is limited to the extent of the overall desired beer).
Increase FAN (free amino nitrogen) levels or at least make sure they're not too low (175ppm), if the yeast is propagated in a extremely high FAN starter wort (300-400ppm) some research and practice has shown this reduces sulfur, although the starter should be decanted. FAN is the protein building blocks for yeast propagation and cell production, but excessive levels of FAN can cause problems in the finished beer.
Healthy and vigorous fermentation helps to blow it off during sulfur production. Lagering a beer for 8 weeks or so will also reduce sulfur. Zinc added as a nutrient on the cold side can help the overall fermentation and reduce sulfur.
And lastly, copper can be used to remove sulfur. Short contact time in the finished beer or wine will reduce sulfur compounds very quickly. The problem with copper is that it is a staling compound and should only be used at the last resort. Adding copper to the boil is dubious because as the proteins act as a chelation agent, the dropping proteins grab a lot of the copper in solution and it's trapped in the trub. If Brewtan-B (also a chelation agent) is used in the boil, it will pull even more metal out of solution. This is why zinc nutrient needs to be added to the cold side, so it doesn't end up trapped in the trub.
Some beers are better with small amounts of sulfur, especially German Pils. The sulfur in low levels blends in and helps as a foundation for the malt and hops. Even low levels in an American lager can make the beer more interesting. Too much and it's a fart bomb.
