bassballboy
Well-Known Member
For some reason this issue has come up when I brew stouts, never any other beers (blondes, IPAs, cream ales).
I brew all grain, SS pot, tap water filtered through an RV filter, and bottle.
The only thing I can think of that is different is that I mash at 153-155, and obviously a large amount of dark malts ( 0.75lb UK chocolate malt, 0.5 roasted barley, 0.25 debitterized black).
I've read that oxegynation can cause this issue possibly, but it's odd that I don't get any metallic flavors in any other beers.
Please help!
I brew all grain, SS pot, tap water filtered through an RV filter, and bottle.
The only thing I can think of that is different is that I mash at 153-155, and obviously a large amount of dark malts ( 0.75lb UK chocolate malt, 0.5 roasted barley, 0.25 debitterized black).
I've read that oxegynation can cause this issue possibly, but it's odd that I don't get any metallic flavors in any other beers.
Please help!
